Libbie's Fruitcake Recipe

Name: Libbie's Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups currants; 2 cups raisins, seedless; 1 ½ cups figs, dried white; 2 cups citron, cut; ½ cup orange peel, preserved, cut; 1 ½ 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; ¼ cup brandy or ¼ cup fruit juice; 4 ¾ cups flour, sifted; 1 ½ cups butter; 3 cups sugar; 7 eggs; 2 teaspoons salt; 1 teaspoon baking soda; 1 tablespoon vanilla

Servings: persons

1 ¾ cups currants
2 cups raisins, seedless
1 ½ cups figs, dried white
2 cups citron, cut
½ cup orange peel, preserved, cut
1 ½ 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
¼ cup brandy or ¼ cup fruit juice
4 ¾ cups flour, sifted
1 ½ 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.

2330

kcal

Calories

115

Fat

286

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 ¾ cups currants, 2 cups raisins, seedless, 1 ½ cups figs, dried white, 2 cups citron, cut, and more.

Yes, Libbie's Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Libbie's Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions