GRAND MARNIER FRUIT CAKE 

INGREDIENTS

• 500g sultanas 
• 250g mixed peel 
• 125g raisins 
• 125g dates 
• 125g prunes 
• 125g glace apricots 
• 125g glace pineapple 
• 60g blanched slivered almonds 
• 60g walnut pieces 
• 1 tablespoon grated orange rind 
• ½ cup Grand Marnier 
• ½ cup castor sugar 
• ½ cup orange juice 
• 250g butter
•  ½ cup brown sugar, firmly packed 
• 5 eggs 
• 2 cups plain flour 

 GRAND MARNIER FRUIT CAKE RECIPE:

Place sultanas and peel in a large basin, chop all fruit the same size as a sultana, and add to the basin. Mix in almonds, walnuts, and orange rind. Sprinkle castor sugar evenly into a heavy-based pan, place over medium heat, and cook until sugar is beginning to melt and brown, gently stir sugar until completely melted and golden brown. Remove from heat, add orange juice, return to heat, and stir constantly until toffee pieces are dissolved. Do not boil the mixture; this will evaporate too much of the liquid. Add Grand Marnier, and strain to remove any small toffee pieces; cool. Place the fruit mixture in an airtight container or large jar with a tight-fitting screw-top, and pour the Grand Marnier mixture over the fruit mixture. Seal with a plastic lid, and stand overnight. Next day, invert the jar or mix the fruit mixture well. Do this for 10 days. 

Beat butter until soft, add brown sugar, and beat until combined. Add eggs one at a time, and beat until combined before adding the next egg. Pour the fruit mixture into a large basin, add the creamed mixture, and mix well; use your hand for the most efficient mixing. Add sifted flour: and mix well. Prepare a deep 20cm square or deep 23cm round cake tin by lining the base and sides with three thicknesses of greaseproof paper. Bring lining paper 5cm above the edge of the tin. Spread the mixture evenly into the tin, and bake in a slow oven for 3 to 3 1/2 hours. Brush top evenly with about 2 tablespoons extra Grand Marnier, cover with aluminum foil, and leave until cold before removing from tin. To store cake: remove foil and tin, do not remove lining paper, wrap cake securely in plastic food wrap to make it airtight, and store in a cool dark place, preferably in the refrigerator. This cake will keep for at least a year. 

To decorate the cake with Marzipan Oranges: Buy a packet of almond paste from a health food store ( some supermarkets stock it ). Dust hands well with sifted pure icing sugar. Roll pieces of paste into balls, and place a small part of the clove in position on orange. Use the skewer to roll the orange gently over the grater to give the effect of orange skin. Stand oranges on a wire rack to dry overnight. Paint with orange food coloring, and leave to dry overnight. Arrange oranges with fresh or artificial holly and toasted almonds on the top of the cake.

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