Recipe

Stained glass window cake

Sep 08, 2011 2:00pm
  • 2 hrs cooking
  • Serves 10
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Ingredients

Stained glass window cake
  • 150克糖渍无花果
  • 150 gram glacé pears
  • 150 gram glacé apricots
  • 125 gram glacé pineapple
  • 3/4 cup (150 grams) green and red glacé cherries
  • 1/4 cup (50g) glacé ginger
  • 2/3 cup (100g) whole brazil nuts
  • 3/4 cup (80g) whole walnuts
  • 1/2 cup (80g) whole blanched almonds
  • 50 gram butter, softened
  • 1/4 cup (55g) firmly packed brown sugar
  • 2 eggs
  • 1/4 cup (40g) plain flour
  • 1/4杯(35 g)自发弗洛ur
  • 2 tablespoon grand marnier (or 2 teaspoons queen brandy essence plus 1 ½ tablespoons orange juice)
  • 150 gram candied clementines, halved
  • 125 gram glacé pineapple, halved, extra
  • 1/4 cup (50g) red glacé cherries, extra
  • 1/3 cup (50g) whole brazil nuts, extra
  • 1/3 cup (50g) whole walnuts, extra
  • 1/4 cup (85g) thin-cut orange marmalade
  • 2 tablespoon grand marnier (or 2 teaspoons queen brandy essence plus 1 ½ tablespoons orange juice), extra

Method

Stained glass window cake
  • 1
    Preheat the oven to 150°C (130°C fan-forced). Grease an 11cm x 25cm loaf pan; line base and sides with baking paper, extending paper 5cm above edges of pan.
  • 2
    Quarter the figs, pears, apricots and pineapple; place in a large bowl with cherries, ginger and nuts. Toss to combine.
  • 3
    Beat butter and sugar in a small bowl with an electric mixer until combined. Add eggs one at a time, beating until combined between additions. Stir in sifted flours then liqueur.
  • 4
    Combine the butter mixture with the fruit mixture; mix well. Spoon mixture into the prepared pan. Use a spatula to press down on the fruit and nuts firmly, packing them into the tin. Decorate the top of the cake with clementines, extra fruit and nuts.
  • 5
    Bake for about 1 ½ hours or until a skewer or thin-bladed knife inserted into the centre comes out clean. Cover loosely with greased foil if over-browning occurs during cooking.
  • 6
    Combine marmalade and extra liqueur in a small bowl. Brush over the top of the warm cake. Cover with greased foil; cool in pan overnight before cutting.

Notes

Not suitable to freeze. Marmalade suitable to microwave.

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