Grand Marnier Orange Fruit Cake A.K.A. Blonde Golden Fruit Cake

• 200 grams Red and Green Glace Cherries, halved
• 150 grams Dried Currants/Cranberries
• 150 grams Golden Raisins
• 150 grams Black Raisins
• 100 milliliters Orange Juice
• 2 pieces Orange Zest
• 100 milliliters Grand Marnier
• 250 grams Butter*
• 150 grams Castor Sugar*
• 4 pieces Eggs*
• 225 grams Plain Flour*
• 100 milliliters Grand Marnier, for drizzling onto baked cake*

1. 1. Combine all the dried fruits with Grand Marnier, orange juice and zest together in an airtight container. Steep for a week before using.
2. To make cake batter:
3. 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.
4. 2. Cream butter and sugar till light and creamy.
5. 3. Add in eggs one by one, beating well after each addition.
6. 4. Sift in flour into the cake batter and beat on low speed until no clumps are seen.
7. 5. Fold in soaked fruits and all the remaining liquid into batter.
8. 6. Pour batter into tin, level and bake for 1.5 hours.
9. 7. If cake is browning too quickly, cover with a piece of aluminium foil.
10. 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.
11. 9. Wrap cake and place in air-tight container and keep for at least a week at room temperature before consuming.
12. 10. Drizzle with more Grand Marnier after a week, if desired.
13. Adapted from Table for 2

red, cranberries, golden raisins, black raisins, orange juice, orange zest, grand marnier, butter, sugar, eggs, flour, grand marnier

Taken from www.epicurious.com/recipes/member/views/grand-marnier-orange-fruit-cake-a-k-a-blonde-golden-fruit-cake-5a41cc16361abd069b2adbb1 (may not work)