Here are the recipes much requested from yesterday’s Jams and preserves talkback.

Marion’s Christmas Cake

This recipe originated with Marion’s mum, given to her by her washerwoman.

The recipe is very old and certainly tried and tested by many generations.

It seems a shame to convert from the imperial measurements, so have left them as Marion related them yesterday on ABC radio.

10 eggs

1lb butter

1lb dark brown sugar

1¼lbs plain flour

Finely grated rind and juice of one lemon

½ teaspoon baking powder

1 nutmeg, finely grated

¼ lb candied peel

¼ lb chopped almonds’1/2 lb sultanas

½ lb raisins

1 lb currants

Few drops vanilla

Beat the butter and brown sugar for 20 minutes, then add the eggs one at a time, beating after each addition (it is bound to curdle but that’s ok). Fold in the remaining ingredietns.

This cake can be cooked in one large tine (approximately 12 inch) or 2 smaller tins (8 inch).

Tins should be greased and have a sprinkling of dried breadcrumbs all round the inside. The excess should be shaken off and discarded.

Bake the cake slowly until cooked through at a medium-low oven temperature.

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Debbie also rang in with a recipe for a gluten free Christmas cake that she has perfected and is happy to share.  Here it is:

Debbie’s Gluten free Christmas Cake

 2 cups raisins

2 cups sultanas

1/3 cup glace cherries

¾ cup dried mixed peel

½ cup sherry (Apera) , port, brandy or double rum

1 lemon

250g butter

250g castor sugar

6 large eggs

¾ cup chopped almonds

2 ¼ cups de-bittered soy flour

1 ½ cups baby rice cereal

1 teaspoon bicarbonate of soda

2 teaspoons mixed spice

Grated rind one lemon

Whisk the butter ad sugar together until light and fluffy. Whisk in the eggs one at a time, then fold in the remaining ingredients.

Grease and baking paper line a 20cm square cake tin.

Bake at 150 degrees C for 3 hours.