Ingredients
- 7.9 ounces currants (1 3/4 cups)
- 10.22 ounces raisins (2 cups, seedless)
- 9 1/2 ounces dried figs (white, 1 1/2 cups)
- 14 ounces citron (2 cups, cut)
- 1/2 cup orange peel (preserved, cut)
- 1/2 pound almonds (1 1/2 cups, blanched chopped)
- 8 ounces candied cherries (chopped, 1 1/2 cups)
- 1 cup marmalade (orange)
- 2 teaspoons allspice
- 1 teaspoon mace
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/4 cup brandy (or 1/4 cup fruit juice)
- 4 3/4 cups all-purpose flour (sifted)
- 1 1/2 cups butter
- 3 cups granulated sugar
- 7 large eggs
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
How to Make
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Step 1: Pour boiling water over currants and let stand 5 minutes; drain well.
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Step 2: Rinse raisins; drain; dry on towel.
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Step 3: Rinse and drain figs before cutting. If very dry let stand in hot water 5 minutes before cutting.
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Step 4: Rrinse and dry citron and orange peel before cutting.
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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).
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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.
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Step 7: Let stand overnight.
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Step 8: Next morning add flour to fruit mix.
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Step 9: Cream butter and sugar; add eggs; beat well.
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Step 10: Add fruit mixture.
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Step 11: Pour into a greased, paper lined, tube pan about 10 inches across top and 5 inches deep.
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Step 12: If pan is too shallow, allow paper to extend above rim.
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Step 13: Bake in 275 degree Fahrenheit oven for 4-1/2 hours.
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Step 14: Baked weight about 7-1/2 lb
We hope you enjoy this recipe!
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