White Chocolate Orange Fruitcake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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