AUNT LAURA'S STAINED GLASS CAKE
Pretty as a picture, this stained glass-inspired cake is a congealed dream. Deputy Food Director Whitney Wright's favorite dessert comes courtesy of her aunt, Laura Kazlo, who served it at family events.
Provided by Southern Living Editors
Categories Cakes
Time 13h55m
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Stir together orange-flavored gelatin, 1 envelope unflavored gelatin, and 1 1/2 cups boiling water until gelatin dissolves. Pour into an 8-inch square pan. Repeat with lime- and strawberry-flavored gelatins, placing each mixture in its own pan. Chill pans until firm.
- Run a small knife around outer edge of each pan. Cut chilled gelatin into 1/2-inch squares. Dip bottom of pans in warm water for 10 seconds. Unmold gelatin squares onto a jelly-roll pan. Chill until ready to use (up to 24 hours).
- Preheat oven to 350°. Stir together graham cracker crumbs, butter, and 1/4 cup sugar. Press into bottom of a 10-inch springform pan, and bake 10 minutes. Cool completely (about 20 minutes).
- Meanwhile, sprinkle remaining 1 envelope unflavored gelatin over 1/4 cup cold water. Microwave pineapple juice in a microwave-safe bowl at HIGH 1 minute or until hot. Add hot pineapple juice to gelatin mixture, and stir until gelatin dissolves. Chill until consistency of unbeaten egg whites (20 to 30 minutes).
- Beat cream, vanilla, and remaining 1/2 cup sugar until stiff peaks form. Fold in pineapple mixture until blended.
- Gently fold three-fourths of gelatin squares into pineapple mixture; pour over crust in pan. Tap pan sharply on counter to remove air bubbles. Top with remaining gelatin. Tap on counter again. Cover and chill 12 hours.
- Run a small knife around edge of pan, before unlocking sides, to break seal. Remove sides of pan before serving.
STAINED GLASS GELATIN CAKE
This showstopper no-bake Jell-O cake is as delicious to eat as it is pretty to look at. Cubes of Jell-O are suspended in a creamy vanilla-flavored gelatin, and then set in a jello mold to create a stained glass effect.
Provided by Rita
Categories Desserts Specialty Dessert Recipes Jell-O® Desserts
Time 8h32m
Yield 10
Number Of Ingredients 7
Steps:
- Place each gelatin mix in a separate bowl; stir 1/2 cup boiling water into each until completely dissolved, about 2 minutes. Stir 1/2 cup cold water into each gelatin mix; refrigerate until completely set, 4 hours to overnight.
- Grease a 9-inch cake pan or use a silicone mold. Slice the chilled gelatin into cubes and gently toss together; tip into the prepared cake pan.
- Pour 1 cup cold water into a bowl and sprinkle unflavored gelatin over water; let sit until dissolved, 2 to 3 minutes. Add 1 cup boiling water and stir until gelatin is dissolved.
- Pour sweetened condensed milk into a blender or food processor. Add condensed milk, unflavored gelatin mixture and vanilla extract to the blender. Blend mixture until well combined; pour over gelatin cubes in the cake pan. Evenly distribute milk mixture using a spatula.
- Refrigerate until set, 4 hours to overnight. Run a knife along the sides of the mold and invert cake onto a plate.
Nutrition Facts : Calories 432.8 calories, Carbohydrate 61.1 g, Cholesterol 14.4 mg, Fat 17.7 g, Protein 9.4 g, SaturatedFat 11 g, Sodium 169.3 mg, Sugar 21.8 g
STAINED-GLASS CAKE (FRUITCAKE)
From the traditional to the (comparatively) new-fangled. Stained glass or bishopcakes, very popular in the UK, 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.
Provided by HELEN PEAGRAM
Categories Dessert
Time 1h30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 17
Steps:
- Butter a large cake tin. Line with waxed paper. Butter the paper.
- 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 300F degree 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 until warm, then wrap it, tin and all, in aluminum foil and refrigerate overnight. Remove from tin, peel away paper and store in airtight tin.
STAINED GLASS CAKE
This beautiful fruit cake looks best cut into thin slices to show off the colours of the fruits and nuts. This is great to serve at Christmas time- or any time with coffee and port after dinner! An Australian cup is 250mls and a tablespoon contains 4 teaspoons. Thanks to the reviewer who pointed out my typo in the intro :-)
Provided by JustJanS
Categories Dessert
Time 1h50m
Yield 1 cake
Number Of Ingredients 16
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
LOVE things that are colourful, TRUE! Dessert reminds me of a rainbow too! Perhaps you'd like to try it, YES? How simple is it to make? GUESS!
Provided by mickeydownunder
Categories Gelatin
Time 20m
Yield 12-16 serving(s)
Number Of Ingredients 11
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!
BROKEN GLASS CAKE
The name does not accurately describe this dessert but since it has been a family favorite for so many years I am loathe to change it. This is a light, child-friendly dessert we instituted for the children at Christmas. It is especially well-received after a heavy meal. You will be asked for seconds!
Provided by Chessenden
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 8h
Yield 12
Number Of Ingredients 13
Steps:
- Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.
- Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.
- Pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.
- Heat pineapple juice in a saucepan until hot but not simmering. Stir unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.
- Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust.
- Pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.
- Cut the different flavors of gelatin into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them.
- Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust.
- Sprinkle the cake with reserved graham cracker crumb mixture.
- Refrigerate until set, at least 3 hours to overnight.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 52.7 g, Cholesterol 74.7 mg, Fat 24.1 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 14.3 g, Sodium 269.1 mg, Sugar 43 g
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