Stained Glass Christmas Cake

Preparation time:: 25 mins

Cooking time:: 1 hour, 10

Serves:: 30

An easy recipe for a dessert that looks and tastes beautiful this Christmas.

Ingredients

Cooking oil spray
1 cup whole blanched almonds (170g)
1 cup macadamias (150g), whole and halved
½ cup brazil nuts (80g)
1 cup quartered glace pineapple (250g), firmly packed
½ cup quartered glace peaches (150g), firmly packed
½ cup quartered glace apricots (150g), firmly packed
1½ cups mixed glace cherries (300g)
2 eggs
½ cup brown sugar, firmly packed
100g unsalted butter, melted
1 tblsp orange-flavoured liqueur
½ cup hazelnut meal
¼ cup self-raising flour
¼ cup plain flour
1 tsp ground cinnamon
¼ tsp ground ginger
¼ cup apricot jam

Method

1 Spray three petite loaf pans (6.5cm x 13cm base) with cooking oil. Line base and two long sides of each pan with baking paper, coming 3cm above edges of pans.

2 Spread almonds, macadamias and brazil nuts over an oven tray.

3 Cook in a moderate oven (180C) for 7 minutes, or until golden. Cool.

4 Transfer three-quarters of the nuts to a large bowl. Add three-quarters of the fruit. Mix well.

5 Beat eggs and sugar in a small bowl of an electric mixer until thick and creamy. Add cooled butter and liqueur. Beat until just combined. Pour over nut mixture.

6 Add meal, flour and spices. Using a wooden spoon, mix until well combined. Spoon evenly into pans. Arrange remaining nuts

and fruit evenly over cake mixture.

7 Cook in a slow oven (150C) for 1 hour, 10 minutes, or until cooked when tested. Stand in pans for 10 minutes before lifting out onto a wire rack. Cool completely.

8 Heat jam in a small saucepan over a medium heat, stirring, until melted. Strain into a small bowl. Discard solids. Brush jam over cold cakes. Refrigerate overnight.

9 Serve cake cut into thin slices.

Notes

TIP: Alter fruits and nuts to suit your taste – try figs, dates and glace ginger. Cakes can be made up to three months ahead. Store, wrapped in plastic, in an airtight container in the fridge.

Source:: New Idea
Author:: New Idea Magazine
Stylist:: Cass Stokes
Photographer:: Oliver Ford & Andre Martin

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