Note: Use whatever nuts the family likes as long as they are fresh.

Ingredients

• 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

Method

1. Butter or oil an 8-inch ring or tube pan. Line the base and sides with baking parchment.
2. 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.
3. 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.
4. Mix the dry ingredients with the fruit and nuts. Then add the butter/sugar/egg mixture. Stir well to combine but don’t beat.
5. Oven at 325 F
6. 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.
7. 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.

Serve the Stained Glass Fruitcake as part of a dessert buffet including Traditional Christmas  Cake, Traditional Christmas Pudding and Lebkuchen.