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Cathedral Window Cake

3 cups brazil nuts
1 cup almonds
1 cup cashew nuts
1 cup red cherries
1 cup green cherries
3 cups glace fruits (pineapple, mangoes, pawpaw etc)
1 cup sultanas
1 cup sticky raisins
1 1/2 cups flour
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
4 small eggs
1 teaspoon vanilla essence

Measure nuts, fruit and dry ingredients into a large bowl, reserving
some for decoration. Cut up large pieces of fruit. Mix eggs and
vanilla until thoroughly combined, add to other ingredients.
thoroughly by hand.

Line a microwave loaf pan or metal ring pan. Spray with baking
spray. Press mixture firmly into pan. Decorate top with reserved
fruit, say cherries and brazil nuts. Bake at 130 C for 2 and 1/2
hours to 3 hours until the cake feels firm. Cover loosely with
paper if it is browning too quickly.

To microwave, add a little gravy browning for colour and cook on
30 percent power for one hour.

Cut in thin slices. Best stored in the refrigerator.

The ring tin measures 20cm by 8cm. The mixture will fit two
microwave loaf containers, 21cm by 11cm by 6 cm. Cook separately.


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