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Stained-Glass Cake - 2

Courses: Dessert
Serves: 2 people

Recipe Ingredients

2 cups 125g / 4.4ozPlain flour
2 teaspoons 10mlBaking powder
500   Glace pineapple
100   Glace pear
100   Glace kiwi fruit
100   Glace apple
100   Glace apricot
250   Glace cherries
250   Sultanas
250   Currants
4   Eggs
2/3 cup 106g / 3.7ozBrown sugar
250   Blanched almonds - halved
250   Pecan nuts - halved
250   Macadamia nuts - halved
250   Brazil nuts - halved
1/2 cup 118mlGrand Marnier or Cointreau

Recipe Instructions

From the traditional to the (comparatively) new-fangled. Stained glass or bishop cakes, very popular in the US, are so called, one presumes, because they consist almost entirely of glace fruit and nuts, and the glace fruit has something of the translucency of a stained-glass church window.

Butter a round 23 an cake tin and line with grease proof paper.

Butter the grease proof. Chop the glace fruits roughly. Sift together the flour and baking powder. Mix in all the fruits, together with the nuts. Put the mixture into the cake tin, wet hands and press mixture down firmly.

Bake in a preheated 300F oven for 1 1/2 hours. Take cake out of the oven and drizzle the Grand Marnier or Cointreau over the top. Leave the cake in the oven to cool to warm then wrap it, tin and all, in aluminum foil and refrigerate overnight.

Remove from tin, peel away paper and store in airtight tin.

From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/8/92.

Molly Sherman "The Passover Feast II"


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