GRAND MARNIER FRUIT CAKE

Grand Marnier Fruit Cake image

Grand Marnier lends wonderful flavor to this gorgeous fruit cake. Prepare to make it well ahead of time. The fruit and nuts have to sit in the Grand Marnier syrup for 10 days before you begin making the cake. From: Delish A Home-Baked Christmas © 2012 by Hearst Communications, Inc. Buy the Book Now!

Provided by @MakeItYours

Number Of Ingredients 24

Ingredients

3 golden raisins
1.5 candied citrus peel
3/4 coarsely chopped dark raisins
3/4 coarsely chopped pitted dried dates
2/3 coarsely chopped pitted prunes
1/2 coarsely chopped glacé apricots
2/3 coarsely chopped glacé pineapple
1/2 slivered almonds
1/2 coarsely chopped walnuts
1 finely grated orange rind
1/2 superfine sugar
1/4 orange juice
1/2 Grand Marnier
2 butter
1/2 firmly packed light brown sugar
5 eggs
2 all-purpose flour
2 Grand Marnier
2 ready-made white fondant
1 egg white
1/2 confectioners' sugar
10-inch round covered cake board
Decorative ribbon
Silver drageés

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.