• 1.25kg Mixed fruit
• 230g Butter
• 230g Brown sugar
• 1 teas Grated lemon
• 1 teas Grated orange
• 1 teas Vanilla
• Taste Chopped almonds
• 2 tab Marmalade
• 2 tab Parisian essence
• 4 Eggs
• Drops Almond essence
• Pinch Salt
• ¼ teas Cinnamon
• 2 ½ cups Plain flour
• 1 teas Allspice
• ¼ teas Nutmeg
• ½ cup Rum or brandy or sherry

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