Stained Glass Cake

Name: Stained Glass Cake
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

16 ingredients

11 steps

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

Directions

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.