Stained Glass Fruit Cake

    1 hour 15 minutes

    This is a very fruit and nut rich cake that is held together with only the slightest cake mixture. I cut the slices very thin with a sharp knife and find them very appealing with all the cross-sections of fruit.

    23 people made this

    Serves: 30 

    • 4 eggs
    • 1 pinch salt, to taste
    • 1/2 teaspoon vanilla essence
    • 1 cup (220g) white sugar
    • 1 1/2 cups (185g) plain flour
    • 2 teaspoons baking powder
    • 500g red glace cherries
    • 500g green glace cherries
    • 500g Brazil nuts
    • 500g walnut halves
    • 500g pecan halves
    • 1kg pitted dates

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease 10x20cm loaf tins and line them with baking paper.
    2. Beat eggs, salt and vanilla together until very light and lemon coloured. Stir in sugar, 1 cup flour and baking powder.
    3. Place cherries, nuts and dates into a large bowl. Dust with the remaining 1/2 cup flour. Stir in sugar mixture. There is very little batter which makes this a very stiff mixture. Mix with hands.
    4. Press batter into prepared loaf tins. Bake for 1 hour.

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    Reviews in English (9)


    This is the easiest and best fruit & nut cake I have tried.I changed the ingredients by substituting fruits & nuts my family likes.I just made sure to measure pound for pound.  -  11 Dec 2001  (Review from Allrecipes USA and Canada)


    The recipe I've been searching for. I put in an equal weight of different fruits and nuts...I love candied pineapple and cherries. I thought there wouldn't be enough batter when I was mixing, but it turned out to be just right to hold the fruit together. Slice thin with a sharp, wet knife.  -  22 Feb 2002  (Review from Allrecipes USA and Canada)


    excellent! we chopped the nuts to make it easier to cut later. i made it twice and varied the fruits and nuts keeping the pound amounts the same.... we loved that the cake only held the nuts and fruit in place.... will make again and again. thanks.  -  31 Mar 2008  (Review from Allrecipes USA and Canada)