Tropical Stained Glass Cake
Even though this cake is traditionally made at Christmas, I make it all year round because I can't resist the flavours of this deliciously decorative cake. Because it lasts so well, it's great to have on hand in the fridge - I simply slice off thin slivers and enjoy them with a nice strong espresso coffee.
Makes 1 medium-sized cake
- 125g dried papaya pieces
- 125g dried pineapple pieces
- 125g dried mango pieces
- 125g dried apricots
- 125g dried dates
- 100g red glacé cherries
- 100g green glacé cherries
- 70g whole Brazil nuts
- 70g whole blanched almonds
- 2 eggs
- 1/2 cup firmly packed soft brown sugar
- 1 tsp vanilla extract
- 100g butter, melted and cooled
- 1 tbsp dark rum
- 1/2 cup self-raising flour
- 1 tsp mixed spice
Preheat oven to 150°C. Lightly grease a 22cm ring cake tin. Combine all fruit and nuts in a bowl.
In a small bowl, beat eggs, sugar and vanilla until pale and foamy. Stir in butter, rum, sifted flour and mixed spice. Pour this mixture over the dried fruit and nuts and stir to combine.
Spread mixture into prepared tin, making sure the fruit and nuts on the surface are attractively placed.
Press mixture down firmly.
Bake, uncovered, for 60 minutes. Cover with foil and bake for a further 45 minutes. Stand cake in tin for 20 minutes to firm before removing to a wire rack to cool completely.
This cake can last for up to 6 weeks if stored in an airtight container in the fridge. Being fridge-cold also means the cake is easier to cut. Cut in very thin slices (so that the coloured fruit resembles a stained glass window) to serve.
John Hawkesby's wine recommendation
Dessert wine: Akarua Pinot Noir Ice 2011