Libbie's Fruitcake

Name: Libbie's Fruitcake
Ingredients: 1 34 cups currants; 2 cups raisins, seedless; 1 12 cups figs, dried white; 2 cups citron, cut; 12 cup orange peel, preserved, cut; 1 12 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; 14 cup brandy or 14 cup fruit juice; 4 34 cups flour, sifted; 1 12 cups butter; 3 cups sugar; 7 eggs; 2 teaspoons salt; 1 teaspoon baking soda; 1 tablespoon vanilla

20 ingredients

15 steps

Ingredients

1 34 cups currants
2 cups raisins, seedless
1 12 cups figs, dried white
2 cups citron, cut
12 cup orange peel, preserved, cut
1 12 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
14 cup brandy or 14 cup fruit juice
4 34 cups flour, sifted
1 12 cups butter
3 cups sugar
7 eggs
2 teaspoons salt
1 teaspoon baking soda
1 tablespoon vanilla

Directions

1

Pour boiling water over currants and let stand 5 minutes; drain well.
2

Rinse raisins; drain; dry on towel.
3

Rinse and drain figs before cutting.
4

If very dry let stand in hot water 5 minutes before cutting.
5

Rrinse and dry citron and orange peel before cutting.
6

Cover almonds with cold water and bring to a boil; pour off water and remove brown skin before chopping (almonds nowadays are already blanched).
7

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.
8

Let stand overnight.
9

Next morning add flour to fruit mix.
10

Cream butter and sugar; add eggs; beat well.
11

Add fruit mixture.
12

Pour into a greased, paper lined, tube pan about 10 inches across top and 5 inches deep.
13

If pan is too shallow, allow paper to extend above rim.
14

Bake in 275 degree Fahrenheit oven for 4-1/2 hours.
15

Baked weight about 7-1/2 lbs.