Ingredients

2 C. snipped dried pears
1-1/2 C. raisins (1/2 lb.), or currants
3/4 C. snipped dried figs
3/4 C. chopped walnuts
2 C. water
1/3 C. brandy
1 Tbsp. dry active yeast
1/4 C. warm water
1/3 C. vegetable oil
1/3 C. sugar
3/4 tsp. ground cinnamon
3-3/4 to 4 C. whole wheat flour

Cooking Instructions

Combine pears, raisins, figs, walnuts, 2 cup water, and brandy in a bowl. Let stand overnight, or at least 3 hours. Dissolve yeast in warm water. Add oil, sugar, and cinnamon. Blend in dried fruit and nut mixture. Stir in enough flour to make a still dough. Beat well. Spoon dough into a 10-inch tube pan, or bundt pan. Let rise in a warm place for 1 to 1-1/2 hours, or until almost doubled in bulk. Bake at 400 degrees F. for 30 to 40 minutes. Cool in the pan for 10 minutes. Remove from the pan. When cooled thoroughly, wrap in foil and store at least 3 days before serving. Cake may be kept in an airtight container in a cool place for several weeks before use.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: