Name: Stained glass window cake
Cook time: 120 min
Total time: 120 min
Yield: 10
Ingredients: 150 gram glacé figs; 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 cup (35g) self-raising flour; 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

Ingredients

150 gram glacé figs

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 cup (35g) self-raising flour

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

1.Preheat the oven to 150&degC (130&degC 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.

Not suitable to freeze. Marmalade suitable to microwave.
Note

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Ingredients

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