1 pint blueberry juice (or other fruit
juice of your choice)
1 cup tart dried apricots
1/2 cup dried blueberries
1/2 cup unsalted butter
1/2 cup honey
1/4 cup molasses
400g soft white wheat milled with
3 long peppers
1 teaspoon mace pieces, crushed lightly
6 pods cardamom
1 inch cinnamon stick
3 1/4 cup unbleached or soft whole wheat pastry flour
1/4 teaspoon ground black pepper
1 teaspoon ground mace
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup toasted almonds, chopped
In a nonstick saucepan over medium heat, reduce the blueberry juice by
about 1/2 of its volume. Simmer the chopped apricot and the
blueberries in the remaining juice over low heat for 20 minutes.
Set aside to cool.
Preheat the oven to 325 degrees.
Cream butter, honey, and molasses together. Beat in the eggs
Whisk the soda, salt, flour and
spices together and stir into the batter with the nuts, dried fruit,
and remaining blueberry juice.
Pour the batter into 2 greased 8 or 9 inch square pans and spread
evenly. Bake for about 20 minutes, until set and just browning at
Bake 12 minutes until golden at the edges.
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