Chop fruit (in blender) & soak overnight in spirit. Cream butter, sugar, rinds, vanilla & almond essence. Add marmalade & Parisian essence. Add eggs one at a time, beat well after each. Fold in fruits alternately with sifted dry ingredients. Line a greased cake tin with brown paper under & around tin with 3-4 layers. Cover with foil on top to prevent cracking. Bake in a slow oven 4 to 4 ½ hours. Allow to cool in tin.
–Maria Zamperoni