Roberta's Rich Christmas Cake

Whoever Roberta was, she was a pretty good recipe maker. This is so involved, but is so worth the preparation and cooking time. While I haven't yet tasted it, the smells and heft of the cake lead me to think I'll enjoy this one very much. Drenched in custard of course. This also gave me a chance to use the last of my personal stash of Orange Peel Jam. I have one very last jar heading via post off to a friend, in exchange for a photograph of hers I liked. Food bartering. The best. I like it very much when the Nanna recipes converge, and wonder which two or three recipes will find their way into the one dish in the future. Can't wait to find out. 

You need to keep in mind this recipe will need to be started the night before you put it in the oven. The dried fruit has to be soaked overnight in brandy, sherry or rum. The very plump fruit taste better that way or something. 

Roberta’s Rich Christmas Cake

680g. sultanas
225g. raisin
115g. currants
115g. glacé cherries
115g. mixed peel 
½ cup rum, brandy or sherry

230g. butter
230g. brown sugar
1 tsp. grated lemon rind
1 tsp. grated orange rind
1 tsp. vanilla essence
2 tbsp. marmalade
1 tsp. Parisian essence
4 eggs
2½ cups flour
1 tsp. mixed spice
¼ tsp. cinnamon 
¼ tsp. nutmeg
Pinch salt

Place fruit and alcohol in large bowl, cover and stand overnight. 

Preheat oven to 140°C

Cream butter with sugar, grated rinds and essences, then add marmalade. 
Add one egg at a time into the mixture, beating well.
Fold in prepared fruit, adding sifted dry ingredients at the same time. 

Line a large greased square baking tin with 4 layers of baking paper. 

Bake in lower half of the oven for 4-4½ hours. Do not open oven door for at least 1-1½  hours after turning oven off.  Remove from oven, wrap tin in clean paper, then a large tea towel and leave until required. 

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For those of you who are not in Australia, please find here a selection of Measurement & Temperature Conversion Charts which should help with the accuracy of your own cooking.