Grand Marnier fruit cake | Women's Weekly Food

Ingredients

• Grand marnier fruit cake
• 3 cup (500 grams) sultanas
• 1 1/2 cup (250 grams) mixed peel
• 3/4 cup (110 grams) coarsely chopped raisins
• 3/4 cup (120 grams) coarsely chopped, seeded dried dates
• 2/3 cup (140 grams) coarsely chopped seeded prunes
• 1/2 cup (125 grams) coarsely chopped glacé apricots
• 2/3 cup (150 grams) coarsely chopped glacé pineapple
• 1/2 cup (70 grams) slivered almonds
• 1/2 cup (60 grams) coarsely chopped walnuts
• 1 tablespoon finely grated orange rind
• 1/2 cup (110 grams) caster sugar
• 1/4 cup (60 millilitres) orange juice
• 1/2 cup (125 millilitres) grand marnier
• 250 gram butter, softened
• 1/2 cup (110 grams) firmly packed brown sugar
• 5 eggs
• 2 cup (300 grams) plain flour
• 1 cup (160 grams) blanched almonds
• 2 tablespoon grand marnier, extra