Stained-Glass Cake - 2

Recipe Ingredients

2 cups	125g / 4.4oz	Plain flour
2 teaspoons	10ml	Baking 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 / 3.7oz	Brown sugar
250		Blanched almonds - halved
250		Pecan nuts - halved
250		Macadamia nuts - halved
250		Brazil nuts - halved
1/2 cup	118ml	Grand 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.

Source:
Molly Sherman "The Passover Feast II"

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