Libbie's Fruitcake
Recipe: #18546
April 20, 2015
Categories: Desserts, Cakes, Tube/Bundt, Fruit, Eastern European, Christmas, Oven Bake, Vegetarian, more
"Very very old fruitcake recipe. Has orange marmalade, almonds, and every fruit you can think of. Baked in a tube pan. Some of the instructions aren't as relevant because dried things aren't as dried as used to be."
Original is 25 servings
Ingredients
Nutritional
- Serving Size: 1 (142 g)
- Calories 497.3
- Total Fat - 23.8 g
- Saturated Fat - 8 g
- Cholesterol - 87.6 mg
- Sodium - 367.6 mg
- Total Carbohydrate - 65.8 g
- Dietary Fiber - 3.2 g
- Sugars - 40.7 g
- Protein - 9.7 g
- Calcium - 60.6 mg
- Iron - 1.7 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Pour boiling water over currants and let stand 5 minutes; drain well.
Step 2
Rinse raisins; drain; dry on towel.
Step 3
Rinse and drain figs before cutting. If very dry let stand in hot water 5 minutes before cutting.
Step 4
Rrinse and dry citron and orange peel before cutting.
Step 5
Cover almonds with cold water and bring to a boil; pour off water and remove brown skin before chopping (almonds nowadays are already blanched).
Step 6
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.
Step 7
Let stand overnight.
Step 8
Next morning add flour to fruit mix.
Step 9
Cream butter and sugar; add eggs; beat well.
Step 10
Add fruit mixture.
Step 11
Pour into a greased, paper lined, tube pan about 10 inches across top and 5 inches deep.
Step 12
If pan is too shallow, allow paper to extend above rim.
Step 13
Bake in 275 degree Fahrenheit oven for 4-1/2 hours.
Step 14
Baked weight about 7-1/2 lb
Tips & Variations
No special items needed.
0 Reviews
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