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.