Golden Crown Dessert

Golden Crown Dessert

It is my birthday in November and here in Australia that is the last month of Spring. It is the season when you start thinking of all the gorgeous tropical fruits you are going to be consuming throughout the next few months. Mangoes, pineapples, apricots… yum!

After finding this recipe in my grandma’s recipe book and seeing it included some of these yummy fruits, I decided I wanted to make it for my party. Not only did it include tropical fruits, it also sounded a little bit extra. I wanted a little bit extra for my birthday 🙂

It turned out this Golden Crown Dessert was a little bit extra. It took some time! It also freaked me out a bit. When the cake came out of the oven it was flat, slightly thicker than a pancake. I thought I had done something wrong and called my husband (who was already at the shops) to ask him to buy a double sponge cake. It was too late to try and bake the cake again as the party was on that afternoon. I set the flat cake aside and started working on the other components of the recipe.

Golden Crown Dessert

It wasn’t until after my mother-in-law and I taste-tested a small portion from my flat cake that we realised the cake tasted good. I then took a step back and realised further that by the time I added all the fillings and coatings the cake would be normal size. My flat cake was fine! I decided to go ahead and use it, and to use the store-bought sponges as an extra cake that was more appropriate (and alcohol-free) for my children anyway.

So off I went completing the final stages of the cake. Things were going pretty well, aside from my canned apricots being mushy and the jel too glugy. I had left the jel to set for too long in the fridge and it had begun to set. I decided to spoon the glug over my cake anyway, as I am after flavour over form. I wanted to tasted all the flavours without missing out on any of the components. Hopefully, you will be more watchful than me and check the jel regularly so that it turns out more like a glaze than a glugy jelly as mine did.

Now it was time to present my labour of love. It went down well! The flavours were definitely for an adult palate—not super sweet, with notes of Brandy. The cake was perfect, and especially well-received by my Maori friends who traditionally enjoy desserts similar to this one.

If you are interested in making the Golden Crown Dessert I am interested to know how it turns out for you! Perhaps you are more experienced in the kitchen than I and can turn out an Insta-worthy dessert. Or maybe you’ll be happy with flavour over form and yours will turn out like mine :p. Either way, allow plenty of time to make your Golden Crown Dessert, and prepare for a few surprises along the way. Enjoy!


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.


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About The Author

In my kitchen lie my late grandmother's recipe books that have been covered with dust for too long. It's time to open these books and discover tasty food from a simpler life. I'd love for you to join me as I add to this collection some tried and true recipes from my grandmother's recipe books.

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