Cathedral Window Cake

When you cut a thin slice of this rich cake and hold it up to the light, the colours of the glacé fruit will look like panes in a stained-glass cathedral window. Make the cake a few days ahead to allow it to mature.

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Photo credit: Timeless Edmonds
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Prep Time: 3 hours Servings: 10-12
  • 125g glacé pineapple rings

    3 glacé pears

    ½ cup glacé green cherries

    ½ cup glacé red cherries

    125g glacé apricots

    125g blanched almonds

    250g whole Brazil nuts

    ½ cup crystallised ginger

    3 eggs

    ½ cup caster sugar

    1 tsp vanilla essence

    2 Tbsp brandy

    ¾ cup Edmonds standard flour

    ½ tsp Edmonds baking powder

    1 tsp ground nutmeg

    ¼ tsp salt

  • 1. Preheat the oven to 150˚C. Line a 23cm loaf tin with baking paper and tie a double layer of brown paper around the outside of the tin.

  • 2. Chop each of the pineapple rings and pears into six pieces. Halve the green and red cherries. Chop the apricots into quarters. Put the chopped fruits, almonds, Brazil nuts and ginger into a bowl and mix to combine.

  • 3. In a separate bowl, beat the eggs, sugar, vanilla and brandy together with an electric beater or a whisk.

  • 4. Sift the flour, baking powder, nutmeg and salt together and fold into the egg mixture. Pour this onto the fruit and nuts, mixing thoroughly. Scoop the mixture into the prepared tin then wet your hand under the cold tap and smooth the surface.

  • 5. Bake for 2 hours or until an inserted skewer comes out clean.

  • 6. Cool in the tin on a wire rack, covered with a clean cloth. Remove the baking paper and wrap in tinfoil to store. Leave for two days before cutting.

  • 7. Use a very sharp knife to cut the cake into very thin slices.

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