Golden Crown Dessert
For the cake:
  • 15oz. (425g) can pineapple rings
  • 15oz. (425g) can apricots
  • 3 large eggs
  • ⅓ cup caster sugar
  • ½ cup plain flour
  • 2oz. (55g) melted butter
  • 1 tps Brandy
For the filling:
  • 10oz. (285g) Creamed cheese
  • 1 cup condensed milk
  • ½ tps grated lemon rind
  • ½ tps grated orange rind
  • 1 dessert spoon Brandy
  • ⅓ cup Lemon juice
For the jel:
  • 1 dessert spoon gelatine
  • ½ cup apricot juice
  • 1 tps Brandy
  • ½ cup pineapple juice
  • 1 tps Lemon Juice
For the cake:
  1. Drain apricots and pineapple well, reserving the liquids separately.
  2. Place fruit on absorbent paper to dry.
  3. Beat eggs, gradually beat in caster sugar. Continue beating til thick.
  4. Fold in sifted flour then melted butter.
  5. Bake in deep 8 in. (20cm) greased and floured tin in a moderate oven 25-30 mins.
  6. When cool split horizontally and sprinkle with Brandy.
For the filling:
  1. Beat cheese, add milk and blend until smooth.
  2. Add fruit, rinds, Brandy and lemon juice. Stand 5 mins to thicken.
To assemble cake:
  1. Sandwich layers together with cheese filling.
  2. Cover top and sides with filling.
  3. Cut 4 pineapple rings in half and press these round sides up around sides of the cake.
  4. Decorate top with another pineapple rind and apricot halves.
  5. Refrigerate 30 mins.
  6. Spoon Pie jet over top of cake.
For the jel:
  1. Soak gelatine for 5mins in combined apricot and pineapple juices.
  2. Place in saucepan, stir well and bring to boil.
  3. Remove from heat and add lemon juice and brandy.
  4. Refrigerate until it starts to thicken and then spoon over top and sides of cake.
  5. Chill well before serving.
Recipe by Country Recipe Book at