Stained Glass

Included in kit:
Pitted Dates                                
Brown sugar                
Glacé Fruit                                 
Self raising flour                                       
Red & Green Cherries             
Glaze Mix                                
Brazil nuts

You need to add:
90g Butter                                     
2 eggs
1 tsp vanilla essence                   
1 tbsp rum                                  

Method:
Chop fruit into large chunks leaving nuts whole. Mix  well together; reserve ½ cup combined nuts and glacé fruit for garnishing. Beat eggs until light and fluffy; add sugar, vanilla, rum and softened butter. Continue beating until well blended. Sift flour, add to creamed mixture with fruit and nuts; mix well. Grease 20cm (8') ring tin or a loaf tin , line base of tin with bakers paper; spoon mixture evenly into tin. Place reserved fruit on top, pressing gently down into mixture. Bake in 160C oven approx. 1½ hours or until cake is firm to touch. (Turn fan to slow or off, if fan forced oven.) Allow cake to cool in  tin 10 minutes before turning out on to wire rack to cool. When completely cold, wrap in greaseproof paper then foil to keep airtight until required. About an hour or two before serving brush top of cake with prepared glaze.

Glaze: Combine the glaze mix with ½ cup water in small saucepan; stir over medium heat until sugar and gelatine have dissolved.