INGREDIENTS

INSTRUCTIONS

1 1/2    
From the traditional to the (comparatively) new-fangled.  Stained
glass or bishopcakes, very popular in the US, are so called, one
presumes, because they consist almost entirely of glace fruit and
nuts, and the glace fruit has something of the translucency of a
stained-glass church window.  [This is news to me.  I've never heard
either of the two terms  applied to fruit cakes.  Other terms, maybe,
but not those...  S.C.]  Butter a round 23 an cake tin and line with
grease proof paper.  Butter the grease proof.  Chop the glace fruits
roughly.  Sift  together the flour and baking powder.  Mix in all the
fruits,  together with the nuts. Put the mixture into the cake tin, wet
hands  and press mixture down firmly.  Bake in a preheated 150C oven
for 1 1/2 hours.  Take cake out of the  oven and drizzle the Grand
Marnier or Cointreau over the top.  Leave  the cake in the oven to cool
to warm then wrap it, tin and all, in  aluminum foil and refrigerate
overnight.  Remove from tin, peel away paper and store in airtight tin.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,  Posted
by Stephen Ceideberg; February 18 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“Unlock the mysteries of God. Jesus is the key”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7349
Calories From Fat: 4933
Total Fat: 588g
Cholesterol: 372mg
Sodium: 4572.3mg
Potassium: 7203.8mg
Carbohydrates: 466.7g
Fiber: 87.4g
Sugar: 181.3g
Protein: 165.7g