| | Stained-glass fruit cake
Stained-glass fruit cake
Stained-glass fruit cake 4.3-5 9
  • Calories: 1440 kj
  • Fat: 14g
  • Carbohydrates: 10g

How to Make:

  1. Combine the peach, pineapple, apricot, apple, cranberry and 1/2 cup (125ml) brandy in a bowl. Set aside, stirring occasionally, for 3 hours or overnight to soak.
  2. Preheat oven to 150C. Grease a 6cm-deep, 22cm round cake pan. Line with 2 layers of baking paper, allowing the paper to reach 5cm above the pan.
  3. Use an electric mixer to beat the butter and sugar until just combined. Add the eggs, 1 at a time, beating after each addition until just combined. Sift in the flour and almond meal, add the fruit mixture and stir until well combined. Spoon the mixture into the prepared pan and use the back of a spoon to smooth the surface.
  4. Bake, covering loosely with foil if the top browns too quickly, for 2 hours or until a skewer inserted in the centre of the cake comes out clean. Drizzle the remaining brandy over the cake. Wrap the pan in foil. Invert the cake onto a clean work surface and allow to cool completely. Remove from pan and cut into wedges to serve.
Time for preparing:
120 min.


  • 125g dried peaches, finely chopped
  • 125g dried pineapple pieces, finely chopped
  • 250g dried apricots, finely chopped
  • 125g dried golden apple chunks, finely chopped
  • 125g dried cranberries, finely chopped
  • 3/4 cup (185ml) brandy
  • 250g butter, softened
  • 1 cup (220g) caster sugar
  • 4 Coles Brand Australian Free Range Eggs
  • 1 2/3 cups (250g) plain flour
  • 2/3 cup (80g) almond meal