Stained Glass Cake

Recipe by JustJanS
READY IN: 1hr 50mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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