{"id":2746,"date":"2026-02-15T18:42:11","date_gmt":"2026-02-15T18:42:11","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:42:11","modified_gmt":"2026-02-15T18:42:11","slug":"stained-glass-cake","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/stained-glass-cake\/","title":{"rendered":"Stained Glass Cake"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>2 C. plain flour<br \/>\n2 tsp. baking powder<br \/>\n1 pound pineapple<br \/>\n3 ounces pear<br \/>\n3 ounces kiwi fruit<br \/>\n3 ounces apple<br \/>\n3 ounces apricot<br \/>\n8 ounces cherries<br \/>\n8 ounces sultanas<br \/>\n8 ounces currants<br \/>\n4 eggs<br \/>\n2\/3 C. brown sugar<br \/>\n8 ounces halved blanched almonds<br \/>\n8 ounces halved pecan nuts<br \/>\n8 ounces halved macadamia ants<br \/>\n8 ounces halved brazil nuts<br \/>\n1\/2 C. Grand Marnier or cointreau<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Butter a round 9 inch cake tin and line with grease proof paper. Butter the grease proof.  Chop the glazed 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 300 degree oven for 1 1\/2 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.<br \/>&nbsp;<br \/>&nbsp;<br \/>In the beginning was the Word, and the Word was with God, and the Word was God. (John 1:1)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cake<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/stained-glass-cake\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2746","post","type-post","status-publish","format-standard","hentry","category-cake"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/2746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/comments?post=2746"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/2746\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/media?parent=2746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/categories?post=2746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/tags?post=2746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}