Ingredientes para Stained Glass Cake
- Dates
- 1 cup glace pineapple
- 1 cup glace apricots
- 1 cup glace cherries
- Glace Green Cherries
- 1 cup whole blanched almonds
- Brazil Nuts
- Prunes
- 4 large eggs
- Brown Sugar
- 1 teaspoon vanilla essence
- ¼ cup rum
- 200g (7 oz) unsalted butter, softened
- Plain Flour
- 2 teaspoons baking powder
- pinch salt
- 1 cup mixed peel
- 1 cup sultanas
- 1 cup currants
- 1 cup walnuts
- 2 cups caster sugar
- 2 cups self-raising flour
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Stained Glass Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Stained Glass Cake
- Preheat oven to 150°C (300°F). Chop 1 cup of pineapple and 1 cup of apricots into large pieces. Leave the remaining mixed peel, sultanas, currants, glace cherries, almonds, and walnuts whole.
- Combine all fruits and nuts in a large bowl. Reserve ½ cup of the mixture for the topping.
- In a separate bowl, beat 4 large eggs until light and fluffy. Gradually add 2 cups of caster sugar, 1 teaspoon of vanilla essence, ¼ cup of rum, and 200g (7 oz) softened unsalted butter, beating until well combined.
- In a separate bowl, sift together 2 cups of self-raising flour, 2 teaspoons of baking powder, and a pinch of salt.
- Gently fold the dry ingredients into the wet ingredients, followed by the fruit and nut mixture, ensuring everything is thoroughly combined.
- Grease and flour a 20cm ring tin. Spoon the batter evenly into the tin.
- Arrange the reserved fruit and nut mixture over the top of the cake batter, pressing down gently.
- Bake in a slow oven for 110 minutes, or until a skewer inserted into the center comes out clean. Check at 90 minutes and cover with foil if browning too quickly.
- Let the cake cool in the tin for 10 minutes before carefully inverting it onto a wire rack to cool completely.
- Once completely cool, wrap the cake tightly in foil and store in an airtight container. This cake will improve in flavour over time.
- To serve, slice thinly using a very sharp serrated knife to showcase the beautiful colours of the fruits.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
2108g
Fat
460g
Carbs
228g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Desserts Eggs Dairy Fruit Australian Oven Easy Potluck Dinner Party Heirloom Historical Holiday Event Picnic Cakes Nuts Dietary Gifts Christmas Comfort Food Taste Mood To Go Equipment Number Of Servings 4 Hours Or Less
