Grand Marnier fruit cake

Australian Women’s Weekly NZ - - TEST KITCHEN -

PREP AND COOK TIME 5 HOURS 40 MIN­UTES (+ STAND­ING AND COOL­ING TIME) 3 cups (500g) sul­tanas 1½ cups (250g) mixed peel ¾ cup (120g) chopped raisins ¾ cup (105g) chopped pit­ted dried dates 2/3 cup (120g) chopped pit­ted prunes ½ cup (125g) chopped dried apri­cots 2/3 cup (150g) chopped crys­tallised pineap­ple ½ cup (70g) sliv­ered al­monds ½ cup (55g) coarsely chopped wal­nuts 1 ta­ble­spoon finely grated orange rind ½ cup (110g) caster sugar ¼ cup (60ml) orange juice ½ cup (125ml) Grand Marnier 250g but­ter, soft­ened ½ cup (110g) firmly packed brown sugar 5 eggs 2 cups (300g) plain flour 2 ta­ble­spoons Grand Marnier, ex­tra

DEC­O­RA­TIONS

1kg ready-made white ic­ing 1 egg white, beaten lightly ½ cup (80g) pure ic­ing sugar, sifted 25cm round cov­ered cake board dec­o­ra­tive rib­bon sil­ver ca­c­hous 1 Com­bine the fruit, nuts and rind in a large bowl. 2 To make the syrup, heat the caster sugar in a medium heavy-based fry­ing pan over low heat, with­out stir­ring, un­til it be­gins to melt; stir gen­tly un­til the sugar is melted and a golden caramel colour. Re­move from heat, slowly stir in juice; re­turn to low heat, stir un­til tof­fee lumps dis­solve (do not boil). Stir in liqueur. 3 Pour the syrup over the fruit mix­ture; mix well. Cover with plas­tic wrap; store the mix­ture in a cool, dark place for up to 3 weeks, stir­ring ev­ery day. 4 Pre­heat oven to 150°C (130°C fan-forced). Line the base and sides of a deep 22cm round or deep 20cm square cake pan with three lay­ers of bak­ing pa­per, ex­tend­ing the pa­per 5cm above the edge of the pan. 5 Beat but­ter and brown sugar in a small bowl with an elec­tric mixer only un­til com­bined. Beat in the eggs, one at a time. Stir the but­ter mix­ture into the fruit mix­ture; stir in sifted flour. Spread the cake mix­ture into the pan. Bang pan firmly on a bench to set­tle the mix­ture into the pan; level mix­ture with a wet spat­ula. 6 Bake cake for 3½ hours or un­til a thin knife in­serted into the cen­tre comes out clean. Re­move cake from oven, brush with the ex­tra liqueur; cover hot cake with foil then turn up­side down to cool overnight. 7 Trim the top of the cake with a sharp knife to en­sure it sits flat when turned up­side down. Mix a lit­tle white ic­ing and cold boiled wa­ter to a sticky paste. Spread about 2 ta­ble­spoons of this mix­ture into the cen­tre of a 30cm square piece of bak­ing pa­per; po­si­tion the cake, trimmed-side down, on pa­per. 8 Us­ing a spat­ula and small pieces of ic­ing, patch any holes on the cake. 9 Brush egg white evenly over the cake. Knead white ic­ing on a sur­face dusted with ic­ing sugar un­til smooth; roll un­til 6mm thick. Lift ic­ing onto cake with the rolling pin; smooth the ic­ing over cake us­ing your hands dusted with ic­ing sugar. Us­ing a sharp knife, cut the ex­cess ic­ing away from base of cake. 10 Mix scraps of white ic­ing and cold boiled wa­ter to a sticky paste. Spread 2 ta­ble­spoons of paste in the cen­tre of the cake board. Lift the cake and pa­per onto the board, mov­ing the cake into the cor­rect po­si­tion; us­ing a sharp craft knife or scalpel, cut away the ex­cess bak­ing pa­per ex­tend­ing around the base of the cake. Se­cure rib­bon around cake us­ing pins (re­move be­fore cut­ting cake). Push ca­c­hous gen­tly into the ic­ing in the de­sign of your choice.

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