2 c  Plain flour

      2 ts Baking powder

    500 g  Glace pineapple

    100 g  Glace pear

    100 g  Glace kiwi fruit

    100 g  Glace apple

    100    Glace apricot

    250    Glace cherries

    250 g  Sultanas

    250 g  Currants

      4    Eggs

    2/3 c  Brown sugar

    250 g  Halved blanched almonds

    250 g  Halved pecan nuts

    250 g  Halved macadamia ants

    250    Halved Brazil nuts

    1/2 c  Grand Marnier or Cointreau.

  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,
  12/8/92.

  Posted by Stephen Ceideberg; February 18 1993.