myFresha-licious: Grand Marnier Fruit Cake

Grand Marnier Fruit Cake

December is fruit cake month.  That’s the reason why I tried my hands on making one.  When I was still with Puratos, the Demonstrators (that’s what they call the company’s bakers / pattissiers) will bake fruit cakes using Puratos’ tegral muffin mix (I forgot the actual name of the premix).  The fruitcakes are matured for more than a week, in which the cakes are brushed with rum/liqueur daily, before the sales people (me included) distribute it to their clients. 

For the fruitcake I baked, I let it mature for about 2 days only.  My husband Frederick  brushed it  with Grand marnier liqueur every day.

My first Grand Marnier Fruitcake

This is the first time I baked fruitcake from scratch (I used Puratos’ muffin premix before).  I made this fruitcake as per my husband’s request.  The taste of the cake alone is good the only downside is that I think we “brushed in” a lot of liqueur making the cake a bit watery that I have to heat it in the oven just to make some of the alcohol evaporate.  Also, since we “brushed in” a lot of grand marnier, those who do not like alcohol cannot eat much of the fruitcake,  because it makes them dizzy 🙂

For me, I want a fruitcake that is soaked in lots of alcohol that the flavor is more of the rum, brandy, or any liqueur used rather than a fruity-sweet cake.  But then of course, not all people like it that way.  At least there should be a balance of the alcohol-fruity-sweet taste in the cake.  So next time we will use just a bit of  liqueur, rum or brandy and will not cover the cake for a few hours a day so that some of the alcohol will evaporate.  BUT, but, but… I will still bake a more alcoholic fruitcake just for me and Frederick 🙂
By the way, we used Grand Marnier in this recipe because it is Frederick’s favorite liqueur.  You can use other liqueurs, rums, brandy, whichever is available.

Here’s our recipe 🙂 for  GRAND MARNIER FRUIT CAKE

Yield : one 9-inch diameter Fruit Cake
Note:   Words / numbers with strikethroughs meant these were the original ingredients / measurements but were already revised.

Baker’s Percentage (%)
Weight in Grams (g.)
All Purpose Flour
Baking Soda
Cinnamon Powder
Brown Sugar
Eggs, whole
Unsalted Butter, softened but not melted
Evaporated Milk
Total Batter Weight
Dried Fruit
Walnuts, roasted and coarsely chopped
Total Batter Weight
Grand Marnier (used to soak the dried fruits)
200 g
Grand Marnier 
   (for brushing)
 50 – 150 ml

** dried fruits – a mixture of sultanas, cherries, pineapples, papaya, etc.

Baking Procedure:

1.  Soak the mixed dried fruit in 200 gram of grand marnier and leave it for at least 2 weeks.
2.  Drain the soaked mixed dried fruits and set aside.
3. Mix the dry ingredients together in a bowl except for the sugar.  Sift them and break any lumps.
4.  In the bread machine, press the “dough only” function and cream the butter and sugar until fluffy.  Add the eggs and continue mixing. Add the dry ingredients in 3 batches alternating with the evaporated milk and molasses. Continue to mix.
5.  Stop the mixing with the bread machine.  Using a spatula, mix the fruits and chopped walnuts until they are well incorporated.
6.  Let it stand for at least 30 minutes.
7. Preheat oven to 250 degrees Celsius for at least 10 minutes
8.  Bake brownie at 200 degrees Celsius for 40-45 minutes or until a toothpick inserted in the center of the cake  comes out clean.
9.  Cool for 20 minutes and brush the top of the cake with 1/5 of the 150 ml grand marnier.  Let it cool down but do not remove the cake from the pan.  Cover pan with cling wrap and put it in the fridge until serving time. Brush it daily with 1/5 of the grand marnier until you serve it.

You can lessen the use of grand marnier if you don’t like to put too much alcohol in your fruitcake.  You can actually just brush it with grand marnier once or twice with your preferred amount. 

PS: Nutritional Value not available.

 © Fresha-licious (28December 2011)