Aunt Mabel's Christmas Fruit Cake

   1 1/2 cups brown sugar or honey
   3 cups gluten-free flour blend of choice
   1 tsp salt
   2 cups flax seed gel
   1 Tbsp (3 tsp) vanilla
   2 tsp almond
   3 cups or 1 lb currants
   4 cups or 1 lb chopped dates
   3 1/2 cups or 1 lb cherries
   3 cups or 1 lb raisins
   3 cups or 1 lb dried pineapple
   3 cups or 1 lb walnuts or almonds
   3 cups or 1 lb dried papaya


1. Mix first six ingredients to make batter. 

2. Work in remaining ingredients gently with your hands. 

3. Heap into four 7 inch loaf pans prepared as follows: Cut paper 
   grocery bags to fit pans and grease well. 

4. Bake at 300 F for 1 hour, covered lightly with aluminum foil and then  
   10 to 20 minutes uncovered. 

5. Remove from oven. Peel off liner as soon as cool enough to handle. Let cool.
   
6. Wrap in waxed paper, then aluminum foil and refrigerate. Keeps all year!

NOTE: For the lb of cherries, drizzle some liquid sweetener on frozen or canned 
cherries and slow cook for several hours until cooked down but not hard and dry.
Or bake in the oven in a glass dish at 250 F (120 C). You may also use dried 
cherries. If you don't have dried pineapple fix like the cherries.

Use a variety of dried fruit according to your family likes and dislikes!