Stained Glass Window Cake https://thesourcebulkfoods.co.nz/wp-content/uploads/2021/12/Sweet-Spice_Social-Stained-Glass-Window.jpg Desserts FROM THE SOURCE: 100g glacé red cherries 100g glacé green cherries 100g glacé pineapple, cubed 4 glacé figs, cubed 160g mixed citrus peel 10 medjool dates (seeded and halved) 130g organic Brazil nuts 30g finely chopped uncrystallised ginger 140g blanched almonds (or walnuts) 160g organic plain flour 1tsp mixed spice 110g organic raw sugar   EXTRA: 4 eggs 1tbs brandy or apricot jam (plus extra for glazing) Preheat oven to 140°C (fan forced). Prepare a loaf tin by greasing the sides and lining with baking paper. Combine all the fruit and nuts. Mix through sifted plain flour and mixed spice. In a separate bowl, whisk the eggs with the raw sugar. Add the brandy or apricot jam.  Stir until combined. Press the mixture very firmly into the loaf pan. It needs to be packed very tightly so that it holds together after baking. Cook in a very slow oven at 140°C for between 1¼ to 1½ hours. You may need to turn the oven down a little bit half way through. When cooked, glaze the top with a combination of apricot jam and a bit more rum or brandy. Put some paper over the top and let it cool in the tin. Store in the fridge in an airtight container but bring to room temperature before slicing and serving. Present in a loaf tin, decorated with glacé fruit, as a beautiful gift. TIP The combination of glacé fruit and nuts can be changed to suit your taste. Just be sure to keep them in large chunks to get the stained glass effect. PT120M
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Stained Glass Window Cake

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Stained Glass Window Cake

This beautiful and tasty cake is sure to delight, with glacé fruit creating a stained glass window effect.

INGREDIENTS

FROM THE SOURCE:

100g glacé red cherries

100g glacé green cherries

100g glacé pineapple, cubed

4 glacé figs, cubed

160g mixed citrus peel

10 medjool dates (seeded and halved)

130g organic Brazil nuts

30g finely chopped uncrystallised ginger

140g blanched almonds (or walnuts)

160g organic plain flour

1tsp mixed spice

110g organic raw sugar

 

EXTRA:

4 eggs

1tbs brandy or apricot jam (plus extra for glazing)

TIME

120 Minutes

SERVES

10-12

DIFFICULTY
METHOD

Preheat oven to 140°C (fan forced). Prepare a loaf tin by greasing the sides and lining with baking paper.

1

Combine all the fruit and nuts.

Mix through sifted plain flour and mixed spice.

2

In a separate bowl, whisk the eggs with the raw sugar. Add the brandy or apricot jam.  Stir until combined.

3

Press the mixture very firmly into the loaf pan. It needs to be packed very tightly so that it holds together after baking.

4

Cook in a very slow oven at 140°C for between 1¼ to 1½ hours. You may need to turn the oven down a little bit half way through.

5

When cooked, glaze the top with a combination of apricot jam and a bit more rum or brandy. Put some paper over the top and let it cool in the tin.

6

Store in the fridge in an airtight container but bring to room temperature before slicing and serving.

7

Present in a loaf tin, decorated with glacé fruit, as a beautiful gift.

8

TIP

The combination of glacé fruit and nuts can be changed to suit your taste. Just be sure to keep them in large chunks to get the stained glass effect.

9

Dessert

WHERE TO

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