Libbie's Fruitcake
- Ready In:
- 52hrs 30mins
- Ingredients:
- 20
- Yields:
-
1 cake
ingredients
- 1 3⁄4 cups currants
- 2 cups raisins, seedless
- 1 1⁄2 cups figs, dried white
- 2 cups citron, cut
- 1⁄2 cup orange peel, preserved, cut
- 1 1⁄2 cups almonds, blanched chopped
- 1 cup candied cherry, chopped
- 1 cup orange marmalade
- 2 teaspoons allspice
- 1 teaspoon mace
- 2 teaspoons cinnamon
- 1 teaspoon clove
- 1⁄4 cup brandy or 1/4 cup fruit juice
- 4 3⁄4 cups flour, sifted
- 1 1⁄2 cups butter
- 3 cups sugar
- 7 eggs
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 tablespoon vanilla
directions
- Pour boiling water over currants and let stand 5 minutes; drain well.
- Rinse raisins; drain; dry on towel.
- Rinse and drain figs before cutting. If very dry let stand in hot water 5 minutes before cutting.
- Rrinse and dry citron and orange peel before cutting.
- Cover almonds with cold water and bring to a boil; pour off water and remove brown skin before chopping (almonds nowadays are already blanched).
- Combine fruits, citron peel, marmalade, allspice, mace, cinnamon, cloves, and brandy, or fruit juice if you don't want alcohol in yours; stir to blend.
- Let stand overnight.
- Next morning add flour to fruit mix.
- Cream butter and sugar; add eggs; beat well.
- Add fruit mixture.
- Pour into a greased, paper lined, tube pan about 10 inches across top and 5 inches deep.
- If pan is too shallow, allow paper to extend above rim.
- Bake in 275 degree Fahrenheit oven for 4-1/2 hours.
- Baked weight about 7-1/2 lbs.
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