Libbie's Fruitcake

1d
Prep Time
5h
Cook Time
1d 5h
Ready In

Recipe: #18546

April 20, 2015



"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

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


No special items needed.

0 Reviews

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