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Stained glass window cake
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Ingredients:
  • Melted butter, for greasing
  • 175g glace apricots
  • 175g glace pineapple
  • 175g glace red cherries
  • 175g glace green cherries
  • 110g brazil nuts
  • 50g blanched almonds
  • 40g (1/4 cup) plain flour
  • 10.00 gm self-raising flour
  • 40.00 gm caster sugar
  • 2 tsp finely grated lemon rind
  • 2 tsp finely grated orange rind
  • 40g (2 tbsp) butter, melted, cooled
Instructions:
  • Prepare the cake pan by lightly greasing it with butter. Cut 2 strips of brown paper and 2 strips of non-stick baking paper, making sure they are long enough to line the sides of the pan and extend 6cm above the top. Fold a 2cm wide border along one long side of each strip, then cut the border diagonally at 1cm intervals to the fold. Place the brown paper strips in the pan with the diagonal cuts along the bottom, fitting the fold into the bottom corners. Repeat the process with the baking paper strips. Cut 2 additional pieces of brown paper and 2 pieces of baking paper using the base of the cake pan as a guide, and use them to line the base of the pan.
  • Place the oven shelf in the center position, ensuring the top of the cake pan (not the paper) will be at the middle of the oven. Preheat the oven to 150°C.
  • Cut the apricots into quarters and evenly slice the pineapple into 6 pieces. Combine them in a large bowl with the cherries, brazil nuts, and almonds, stirring well. Set aside.
  • Sift the flours into a medium bowl, then add eggs, sugar, lemon rind, orange rind, and butter. Whisk together until smooth and well combined.
  • Gently blend the cake batter into the bowl of fruit and nuts until the fruit is thoroughly coated, using a wooden spoon.
  • Layer half of the cake mixture into the prepared pan and press it down firmly with the back of a spoon to ensure the fruit and nuts are tightly packed. Then, add the remaining mixture and press it firmly into the pan. The mixture may rise slightly above the top of the pan.
  • Bake in a preheated oven for 1 1/2 hours until a skewer inserted into the center comes out clean. Be sure to check for fruit sticking to the skewer. Trim any paper above the pan. Cover tightly with foil, wrap in a tea towel, and let cool overnight.
  • After the cake has cooled, gently release it from the pan and discard the paper. Double-wrap the cake in plastic wrap and foil, then transfer to a container or larger cake pan. Store in a cool, dark place for up to 3 months. When ready to enjoy, slice the cake thinly with a sharp, non-serrated knife.

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