Stained Glass Cake

READY IN: 1hr 50mins
Recipe by JustJanS

This beautiful fruit cake looks best cut into thin slices to show off the colours of the fruits and nuts. This is great to serve at Christmas time- or any time with coffee and port after dinner! An Australian cup is 250mls and a tablespoon contains 4 teaspoons. Thanks to the reviewer who pointed out my typo in the intro :-)

Top Review by JoyfulCook

This is the second year I have made this Cake, I noted in another review the lady said she could not cut it properly as it crumbled, the secret as Jan says is to pack it in the baking dish well, and I mean really well, after all its pure nuts and glace fruit with just enough cake mix to hold it all together.

Its a truly delicious cake and you HAVE to use a serrated read knife to cut this successfully because its so packed with fruit. Well worth every cent, thanks so much Jan

Ingredients Nutrition


  1. Chop the pineapple and apricots into fairly large pieces, and leave the remaining fruit and nuts whole.
  2. Mix all these fruits and nuts together, then reserve a half cup of them for the topping.
  3. Beat the eggs until light and fluffy, then add the sugar, vanilla essence, rum and softened butter.
  4. Continue beating until well blended.
  5. Sift the flour with the baking powder and salt and add with the fruit and nuts, mix thoroughly.
  6. Grease a 20cm ring tin and line the base.
  7. Spoon mixture evenly into the tin, arrange the reserved fruit and nuts over the top, pressing down gently.
  8. Bake in a slow oven for about 1 1/2 hours or until cake is firm to touch.
  9. Allow to cool for 10 minutes in the tin before turning out.
  10. Store in an airtight container wrapped in foil.
  11. To serve, cut into very thin slices with a very sharp knife-the thin slices show off the beautiful colours of the fruits.

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