Dark Fruitcake With Grand Marnier
By: Camella Black
Published: Tuesday, July 20, 2010 - 12:30am

Ingredients




7 cups of fruit
(I used the following, but you may use dates, and or currants)
2 cups of cherries, cut in half
2 cups of pineapple, cut in chunks
1 cup of mixed fruit
1 cup white raisins
6 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground mace
1/2 teaspoon ground cloves
2 sticks unsalted butter
1/2 cup dark molasses
1 Grated zest and juice of orange
1 Grated zest and juice of lemon
2 cups chopped Pecans or Walnuts or both
3 Large Paper sacks
Crisco
Grand Marnier
Peach Wine

Preparation

1 Cover and soak fruit for at least 24 hours in equal parts of Grand Marnier and Peach Wine. Drain fruit well before using. 2 Have all ingredients at room temp, preheat oven to 300 and grease and line bottom and sides of pans with paper bag and Crisco. 3 Sift together 4 Cups all purpose flour 5 T baking powder 6 T baking soda 7 T ground cinnamon 8 T ground nutmeg 9 T ground mace 10 T ground cloves 11 In a large bowl beat until creamy about 30 seconds: 12 Sticks unsalted butter 13 Gradually add and beat on high speed until light in color: 14 Cup dark molasses 15 Grated zest and juice of 1 orange 16 Grated zest and juice of 1 lemon 17 Add the flour mixture in 3 parts, alternating with 3/4 cup of brandy or wine (Grand Marnier) 18 Beat on low speed or stir with rubber spatula until just blended. 19 Drain fruit. 20 Add 2 cups chopped nuts (I used a mixture of walnuts and pecans toss this with flour and shake off excess, add to cake batter. 21 Scrape into pan and bake for 3 1/2 hours, if cake is getting too dark, place foil on it for the last 30 – 60 minutes. 22 Let cool in pan on rack for 1 hour, invert on rack and remove paper to finish cooling. 23 I then poured GM onto linen towel and wrapped it around cake and drizzled more on top… note it is just as good without doing this, but I always do at least a small one with the booze!