1 pint blueberry juice (or other fruit juice of your choice)

1 C tart dried apricots
1/2 C dried blueberries

1/2 C unsalted butter
1/2 C honey
1/4 C molasses

2 eggs

400g soft white wheat milled with
    3 long peppers
    1 tsp mace pieces, crushed lightly
    6 pods cardamom
    1 inch cinnamon stick
OR
3 1/4 C unbleached or soft whole wheat pastry flour
    1/4 tsp ground black pepper
    1 tsp ground mace
    1/2 tsp ground cardamom
    1 tsp ground cinnamon

1 t baking powder
1/2 t baking soda
1/2 t salt

1 C 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 until smooth. 

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 the edges.

Bake 12 minutes until golden at the edges.


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