Christmas Pound Cake (dark, rich and moist)

This recipe was collected as part of an ABC radio show in Queensland – hosted by ‘Meandering Martha’. It was sent in by Mrs Boyer, of Rockhampton, probably some time in the 1940s. Mrs Boyer advised listeners that the cake will keep moist for 12 months.

1 lb plain flour
1/4 lb self-raising flour
grated nutmeg
1/4 tsp salt
1 lb butter
1 tsp cinnamon
1 tsp mixed spice
1 lb castor sugar
1/4 tsp soda
8 eggs
1 1/2 lb sultanas
2 tbs rum
1 tbs treacle
2 tbs blanched almonds
1 tbs boiling water
3/4 lb raisins
1/2 lb currents
1/4 lb dates
1/4 lb candied peel
2 tbs brandy

Cream sugar and butter; add eggs one at a time, then some flour and some fruit, then add treacle and brandy and rum then the rest of the fruit and flour. Lastly, soda in the boiling water. Put into well-lined tins and bake for 4 to 5 hours. Hot oven when it first goes in and do not open door for 20 minutes, then reduce the heat slightly. Reduce it again after it has been in for 1 hour, so that it has a slow oven for the rest of the time.

‘Meandering Martha’ had her ABC radio show between 1939 and 1964 – the Archives has several scrapbooks of the recipes she collected from women around Queensland.

Source: NAA BP257/1, 80/4

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