Holiday Baking: Stained Glass Fruitcake
published by Arri London PhD on Dec 12, 2009
Bake a brilliantly coloured holiday treat. Stained Glass Fruitcake looks spectacular when sliced. Make several for feasting and for giving away.
Note: Use whatever nuts the family likes as long as they are fresh.
- 1 c glace red and green cherries
- 1/2 c glace apricots, chopped roughly
- 1/2 c glace pineapple, chopped roughly
- 1/4 c stem/candied ginger, chopped roughly
- 2 c nuts, broken with some left whole
- 2 tbs Grand Marnier or brandy plus extra
- 1/2 c plain/AP white flour
- pinch of salt
- 1/2 tsp double acting baking powder
- 2 oz/ 1/2 stick unsalted butter
- 1 large egg, beaten
- 2 tbs light brown sugar
- 1/4 c apricot jam
- Butter or oil an 8-inch ring or tube pan. Line the base and sides with baking parchment.
- Combine the fruit and nuts in a large bowl. Sprinkle the Grand Marnier or brandy over them and mix well. Leave for 1 hour, stirring occasionally.
- Meanwhile sift the flour, salt and baking powder into a separate bowl. Cream the butter and sugar until fluffy. Add the beaten egg and mix thoroughly.
- Mix the dry ingredients with the fruit and nuts. Then add the butter/sugar/egg mixture. Stir well to combine but don’t beat.
- Oven at 325 F
- Spoon the batter into the prepared tube pan and smooth the top with a wet spoon. Bake at 325 F for about 1 1/2 hours, until the top of the cake is firm. Leave the cake to cool in the pan for about 30 minutes. Turn it onto a wire rack, right side up.
- Warm the apricot jam and sieve. Add a little Grand Marnier or brandy. Brush the mixture over the top and sides of the warm Stained Glass Fruitcake.