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Stained Glass Window Cake

1 cup glace cherries
1/2 cup chopped glace apricots
1/4 cup chopped glace pineapple
1/4 cup chopped glace ginger
1 cup Brazil nuts
1 cup walnuts
2 Tbsp Grand Marnier
1/2 cup flour
1/2 tsp baking powder
60g butter, melted
1 egg
2 Tbsp brown sugar
1/4 cup apricot jam
1 tsp Grand Marnier, extra

Line base and sides of a 20cm ring tin with baking paper. Place
glace fruits and nuts in a large mixing bowl. Sprinkle with Grand
Marnier over fruit and nuts, combine. Leave to stand 1 hr., stirring
occasionally. Add sifted flour and baking powder into mixing bowl.
Whisk butter, egg and sugar together, add to fruit and nut mixture
and stir until combined. Spoon into ring tin, smooth surface with
a wet hand. Bake at 160 C for 1 1/2 hrs. or until firm to the touch.
Leave cake in tin 1/2 hr. before turning out onto rack. Warm jam
in a small dish in the microwave until liquid. Strain through small
sieve; stir in extra Grand Marnier. Brush over top of cake while
apricot mixture is still warm. Serve cake thinly sliced.

Cake maybe stored in fridge in a airtight container for up to 3

Other fruits, such as glace peaches, or nuts such as pecans or
hazelnuts maybe used.


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