Stained-glass window cake

Ingredients

• 600 g mixed glacé fruit
• 200 g (1 cup) red and green glacé cherries
• 55 g (¼ cup) glacé ginger
• 80 g (½ cup) brazil nuts
• 50 g (½ cup) walnuts
• 80 g (½ cup) blanched almonds
• 50 g unsalted butter, at room temperature
• 165 g (¾ cup firmly packed) brown sugar
• 3 eggs
• 2 tbsp Grand Marnier (see Note)
• 35 g (¼ cup) plain flour, sifted
• 75 g (½ cup) self-raising flour, sifted

Instructions

Preheat oven to 150°C. Combine fruits, ginger and nuts in a large bowl. Using an electric mixer, beat butter and sugar on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add liqueur and beat until just combined. Stir in flours until well combined. Pour batter over fruit mixture and stir gently until fruit is coated; don’t over-mix.

Grease and line the base and sides of an 11 cm x 21.5 cm loaf pan, extending paper 6cm beyond long edges of pan. Spoon batter into pan, press down firmly and bake for 1 hour. Cover with foil. Bake for a further 30 minutes or until a skewer inserted into the centre comes out clean. Cool for 5 minutes in pan, then turn out onto a wire rack to cool completely. Store in an airtight container for up to 3 weeks.

Note

• Substitute orange juice.

Photography by John Laurie.

As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.