Created by dienia b on April 20, 2015
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