Grand Marnier fruit cake | Women's Weekly Food
The Weekly's Top 10 cakes - Number 8
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Grand marnier fruit cake
- 3 cups (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 grams butter, softened
- 1/2 cup (110 grams) firmly packed brown sugar
- 5 eggs
- 2 cups (300 grams) plain flour
- 1 cup (160 grams) blanched almonds
- 2 tablespoons grand marnier, extra
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