Stained Glass Cake
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
- 250 g dessert dates, stoned
- 125 g glace pineapple
- 125 g glace apricot
- 125 g glace cherries
- 125 g glace green cherries
- 125 g whole blanched almonds
- 250 g shelled brazil nuts
- 125 g prunes, stoned and halved
- 2 eggs
- 1/2 cup brown sugar, lightly packed
- 1 teaspoon vanilla essence
- 2 tablespoons rum (40ml)
- 90 g butter
- 1/2 cup plain flour
- 1/2 teaspoon baking powder
- 1 pinch salt
Recipe
- 1 chop the pineapple and apricots into fairly large pieces, and leave the remaining fruit and nuts whole.
- 2 mix all these fruits and nuts together, then reserve a half cup of them for the topping.
- 3 beat the eggs until light and fluffy, then add the sugar, vanilla essence, rum and softened butter.
- 4 continue beating until well blended.
- 5 sift the flour with the baking powder and salt and add with the fruit and nuts, mix thoroughly.
- 6 grease a 20cm ring tin and line the base.
- 7 spoon mixture evenly into the tin, arrange the reserved fruit and nuts over the top, pressing down gently.
- 8 bake in a slow oven for about 1 1/2 hours or until cake is firm to touch.
- 9 allow to cool for 10 minutes in the tin before turning out.
- 10 store in an airtight container wrapped in foil.
- 11 to serve, cut into very thin slices with a very sharp knife-the thin slices show off the beautiful colours of the fruits.
No comments:
Post a Comment