Libbie's Fruitcake

• 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

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.

currants, raisins, figs, citron, orange peel, almonds, candied cherry, orange marmalade, allspice, mace, cinnamon, clove, brandy, flour, butter, sugar, eggs, salt, baking soda, vanilla

Taken from www.food.com/recipe/libbies-fruitcake-476933 (may not work)