Grand Marnier Fruit Cake
500g (3/4 cup) sultanas
250g (1 cup) mixed peel
125g (3/4 cup) chopped raisins
125g (3/4 cup) chopped dates
125g (1/2 cup) chopped dried plums (prunes)
125g (1/2 cup) chopped glace apricots
125g (1/2 cup) chopped glace pineapple
60g (1/2 cup) slivered almonds
1/2 cup pecans or walnuts
1 tablespoon grated orange rind
1/2 cup castor sugar
1/4 cup orange juice
1/2 cup Grand Marnier
250g vegan margarine (I used Nuttalex)
1/2 cup brown sugar
5 egg replacers (as per packet instructions)
2 cups plain flour
Combine fruits, nuts and rind in large bowl; mix well.
Sprinkle castor sugar evenly into heavy-based frying pan, place over medium heat, cook until sugar begins to melt and brown, gently stir until completely melted and golden brown.
Remove from heat, add orange juice, return to heat, stir constantly until toffee pieces are dissolved.
Do not boil as this will evaporate too much of the liquid.
Add Grand Marnier, strain liquid to remove any small pieces of toffee; cool to room temperature.
Place fruit mixture in airtight container or large jar with tight-fitting screw-top, pour Grand Marnier mixture over fruit mixture.
Seal, stand overnight.
Next day, invert jar or mix fruit mixture well.
Do this for 10 days (up to a month is fine).
Once fruit is "drunk" preheat oven to 150°C and grease a deep 19cm square or deep 23cm round prepared cake pan. A spring pan works the best.
Beat margarine until soft, add brown sugar and beat until combined.
Add egg replacers and beat until combines.
Pour fruit mixture into large bowl, add creamed mixture, mix well.
Add sifted flour, mix well.
Spread mixture into cake pan.
Bake at 150°C for 3 to 3½ hours.
Serve with vegan custard or to be really special you can drown each piece of cake with a shot glass of Grand Marnier and set fire to it, blowing out after 30 seconds.