Stained glass window cake
Serving size: Serves 10 or more
Cooking time: More than 2 hours
Course: DessertFavourite flavours: Cakes/baking
Cake can be made up to 2 months ahead. Wrap cake in plastic wrap then foil; store in an airtight container in a cool dry place.
INGREDIENTS
150g glace figs
150g glace pears
150g glace apricots
125g glace pineapple
150g (3/4 cup) green and red glace cherries
50g (1/4 cup) glace ginger
100g (2/3 cup) whole brazil nuts
80g (3/4 cup) whole walnuts
80g (1/2 cup) whole blanched almonds
50g 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 tablespoons Grand Marnier (or 2 teaspoons Queen brandy essence plus 11/2 tablespoons orange juice)
150g candied clementines, halved
125g glace pineapple, halved, extra
50g (1/4 cup) red glace cherries, extra
50g (1/3 cup) whole brazil nuts, extra
50g (1/3 cup) whole walnuts, extra
1/4 cup (85g) thin-cut orange marmalade
2 tablespoons Grand Marnier (or 2 teaspoons Queen brandy essence plus 11/2 tablespoons orange juice), extra
METHOD
1. Preheat the oven to 150°C (130°C 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. Bake for about 1 1/2 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.
5. 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.
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