Best Grand Marnier Fruit Cake Recipes

GRAND MARNIER ORANGE FRUIT CAKE A.K.A. BLONDE GOLDEN FRUIT CAKE

Steps:

• 1. Combine all the dried fruits with Grand Marnier, orange juice and zest together in an airtight container. Steep for a week before using.
• To make cake batter:
• 1. Preheat oven to 130 Deg C (for fan forced oven)/150 Deg C (for regular oven). Line a 8-inch square tin with parchment paper.
• 2. Cream butter and sugar till light and creamy.
• 3. Add in eggs one by one, beating well after each addition.
• 4. Sift in flour into the cake batter and beat on low speed until no clumps are seen.
• 5. Fold in soaked fruits and all the remaining liquid into batter.
• 6. Pour batter into tin, level and bake for 1.5 hours.
• 7. If cake is browning too quickly, cover with a piece of aluminium foil.
• 8. Remove cake from oven and immediately drizzle with Grand Marnier over hot cake. Remove cake from tin, pull down the side liners and let cake air and cool down completely.
• 9. Wrap cake and place in air-tight container and keep for at least a week at room temperature before consuming.
• 10. Drizzle with more Grand Marnier after a week, if desired.
• Adapted from Table for 2

GRAND MARNIER FRUIT CAKE

Steps:

• Combine fruit, nuts, and rind in large bowl.
• Cook sugar in large frying pan over low heat, without stirring, until it begins to melt, then stir until sugar is melted and browned lightly. Remove from heat, slowly stir in juice; return to low heat, stir until sugar dissolves (do not boil). Stir in liqueur.
• Pour syrup over fruit mixture. Cover with plastic wrap; store mixture in a cool, dark place for 10 days, stirring every day.
• Preheat oven to 300 degrees F. Line base and sides of deep 9-inch round or deep 8-inch square cake pan with two layers of parchment paper, extending paper 2 inches above edge of pan.
• Beat butter and brown sugar in small bowl with electric mixer until just combined; beat in eggs, one at a time. Stir butter mixture into fruit mixture. Mix in sifted flour; spread mixture into pan. Tap pan firmly on counter to settle mixture into pan; level cake mixture with wet spatula.
• Bake cake about 3 1/2 hours. Remove cake from oven, brush with extra liqueur; cover hot cake with foil, then turn upside down to cool overnight.
• Trim top of cake with sharp knife to ensure it sits flat when turned upside down. Mix a little fondant and cold water to a sticky paste. Spread about 2 tablespoons of this mixture into the center of a sheet of parchment paper about 2 inches larger than the cake; position cake upside down on paper.
• Using spatula and small pieces of fondant, patch any holes on cake.
• Brush egg white evenly over cake. Knead white fondant on surface dusted with confectioners' sugar until smooth; roll to 1/4-inch thickness. Lift icing onto cake with rolling pin, smoothing icing over cake with hands dusted with confectioners' sugar. Using sharp knife, cut excess icing away from base of cake.
• Mix scraps of fondant and cold water to a sticky paste. Spread about 2 tablespoons of paste in center of board; center cake on prepared board. Move the cake to the correct position on the board; using sharp craft knife or scalpel, carefully cut away excess parchment paper extending around base of cake.
• Secure ribbon around cake using pins (remove before cutting cake). Push drageés gently into icing in the design of your choice.