Prep 30 mins
Cook 1 hr 20 mins
I haven't tried this yet, but it sounds good. Not bad, coming from someone that doesn't normally care for fruitcake! :) I like the idea that it doesn't use candied/glaced fruits...and white chocolate and orange go very well together. It's too late for Christmas this year, but I thought I'd post this here for others that might be interested. I got this recipe from "365 Great Chocolate Desserts" by Natalie Haughton. Prep time does not include storage/mellowing time in refrigerator.
- 4 cups diced dried mixed fruit (see note)
- 1 cup Grand Marnier or 1 cup other orange-flavored liqueur, divided
- 1⁄2 cup butter (4 ounces)
- 1⁄2 cup packed light brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- 1⁄2 teaspoon ground cinnamon
- 8 ounces imported white chocolate, melted and cooled slightly
- 1 cup flour
- 2 tablespoons flour
- 1 1⁄2 cups chopped pecans
White Chocolate Topping
- 1⁄3 cup heavy cream
- 6 ounces imported white chocolate, cut up
- 2 teaspoons Grand Marnier
- apricot halves (to garnish)
- chopped pecans, to garnish
- Note: For dried fruits, use only nectarines, peaches, pears, apricots or apples; do not use figs, dates or raisins.
- In a medium bowl, combine dried fruits and 2/3 cup Grand Marnier; let stand several hours or overnight.
- Preheat oven to 325°F.
- Line a 9-inch springform pan with a round of waxed paper cut to fit the bottom; butter bottom and sides of pan, dust with flour, then tap out excess flour; set aside.
- To make batter, in a large bowl, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
- Beat in eggs, one at a time, beating well after each addition.
- Beat in vanilla, orange zest and cinnamon.
- Add white chocolate and beat until mixture is light and fluffy, 3 to 4 minutes.
- Add 1 cup flour and beat until well blended.
- Add remaining 2 tablespoons flour and 1 1/2 cups chopped pecans to fruit mixture and toss to coat well.
- Add to batter and mix thoroughly.
- Turn batter into prepared pan and smooth top.
- Set springform pan in a larger baking pan and add enough hot water to reach 1 inch up side of springform pan.
- Bake 1 hour and 20 to 30 minutes, until a cake tester inserted in center of cake comes out clean; if top is browning too quickly, cover springform with foil the last 1/2 hour of baking.
- Remove springform pan from water bath.
- Sprinkle remaining 1/3 cup Grand Marnier over top of cake and let cool in pan.
- When completely cool, run a sharp knife around edges of pan to loosen cake.
- Remove springform side of pan.
- Carefully remove cake from bottom of pan; peel off wax paper.
- Wrap cake in plastic wrap, then wrap in foil.
- Refrigerate at least 2 to 3 days or up to 2 weeks before serving.
- For longer storage, freeze cake.
- Do not frost at this time.
- To make the white chocolate topping, in a 1 quart glass bowl, heat cream in a microwave oven on high 30-45 seconds, or until very hot.
- Stir in white chocolate, mixing well.
- Return to microwave and heat on medium for 30 to 60 seconds, or until chocolate is melted when stirred.
- Stir in Grand Marnier.
- Cover and refrigerate until glaze thickens to spreading consistency.
- An hour before serving time, unwrap cake and frost evenly with White Chocolate Topping.
- Garnish edge of top of cake with apricot halves.
- Sprinkle additional chopped pecans over center of cake.
- Return to refrigerator until serving time.