Yield: 2 servings
|2 cups||Plain flour|
|2 teaspoons||Baking powder|
|500 grams||Glace pineapple|
|100 grams||Glace pear|
|100 grams||Glace kiwi fruit|
|100 grams||Glace apple|
|100 \N||Glace apricot|
|250 \N||Glace cherries|
|⅔ cup||Brown sugar|
|250 grams||Halved blanched almonds|
|250 grams||Halved pecan nuts|
|250 grams||Halved macadamia ants|
|250 \N||Halved Brazil nuts|
|½ cup||Grand Marnier or Cointreau.|
From the traditional to the (comparatively) new-fangled. Stained glass or bishopcakes, very popular in the US, 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 stained-glass church window.
[This is news to me. I've never heard either of the two terms applied to fruit cakes. Other terms, maybe, but not those... S.C.] Butter a round 23 an cake tin and line with grease proof paper.
Butter the grease proof. 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 150C oven for 1½ 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 to 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.