Stained Glass Cake
Ingredients
2 C. plain flour
2 tsp. baking powder
1 pound pineapple
3 ounces pear
3 ounces kiwi fruit
3 ounces apple
3 ounces apricot
8 ounces cherries
8 ounces sultanas
8 ounces currants
4 eggs
2/3 C. brown sugar
8 ounces halved blanched almonds
8 ounces halved pecan nuts
8 ounces halved macadamia ants
8 ounces halved brazil nuts
1/2 C. Grand Marnier or cointreau
Cooking Instructions
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)