Recipe - Stained-Glass Cake (Fruit Cake)

1 cup Plain flour
1 teaspoon Baking powder
One half pound Glace pineapple
2 ounce Glace pear
2 ounce Glace kiwi fruit
2 ounce Glace apple
2 ounce Glace apricot
4 ounce Glace cherries
4 ounce Sultanas
4 ounce Currants
2 Eggs
1/3 cup Brown sugar
4 ounce Halved blanched almonds
4 ounce Halved pecan nuts
4 ounce Halved macadamia ants
4 ounce Halved Brazil nuts
One fourth cup Grand Marnier or Cointreau.

From the traditional to the (comparatively) newfangled. Stained glass or
bishopcakes, very popular in the UK, are so called, one presumes, because
they consist almost entirely of glace fruit and nuts, and the glace fruit
has something of the translucency of a stainedglass church window.

Butter a large cake tin. Line with waxed paper. Butter the paper. Chop
the glace fruits roughly. Sift together the flour and baking powder.

Mix in all the fruits, together with the nuts. Put the mixture into the
cake tin, wet hands and press mixture down firmly.

Bake in a preheated 300F degree oven for 1 One half hours. Take cake out of
the oven and drizzle the Grand Marnier or Cointreau over the top. Leave
the cake in the oven to cool until warm, then wrap it, tin and all, in
aluminum foil and refrigerate overnight.

Remove from tin, peel away paper and store in airtight tin.

From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/8/92.

Posted by Stephen Ceideberg; February 18 1993.

Recipe By : Raw Materials by Constance

Posted to MCRecipe Digest V1 #255

Date: Wed, 23 Oct 1996 08:48:52 0400

From: Martha Sheppard MARTHAHS@postoffice.worldnet.att.net