Aunt Lauras Stained Glass Cake Recipes

STAINED GLASS CAKE

Steps:

• Chop the pineapple and apricots into fairly large pieces, and leave the remaining fruit and nuts whole.
• Mix all these fruits and nuts together, then reserve a half cup of them for the topping.
• Beat the eggs until light and fluffy, then add the sugar, vanilla essence, rum and softened butter.
• Continue beating until well blended.
• Sift the flour with the baking powder and salt and add with the fruit and nuts, mix thoroughly.
• Grease a 20cm ring tin and line the base.
• Spoon mixture evenly into the tin, arrange the reserved fruit and nuts over the top, pressing down gently.
• Bake in a slow oven for about 1 1/2 hours or until cake is firm to touch.
• Allow to cool for 10 minutes in the tin before turning out.
• Store in an airtight container wrapped in foil.
• To serve, cut into very thin slices with a very sharp knife-the thin slices show off the beautiful colours of the fruits.

AUNT AGNES' BROKEN GLASS CAKE

Steps:

• Separately dissolve each package of Jello/Gelatin in HOT water.
• Stir until completely dissolved.
• Refrigerate until firm--- then cut into cubes.
• Soften plain gelatin in 1/4 cup of COLD water and add HOT Pineapple Juice until dissolved.
• Cool then fold into whipped cream to which you have added vanilla and cream to.
• Line Spring pan with Lady Fingers (***HINT Trim tips so they stand***).
• Add Jello/Gelatin cubes to cream mixture and pour into Spring pan.
• Decorate top with tips of Lady Fingers you cut off.
• Chill 6- 12 hours.
• Remove sides from pan and serve in slices!
• ENJOY!