Citrus Liqueur Almond Fruitcake recipe

This recipe can be made three months ahead of serving.

8 ounces butter
1 1/2 tablespoons grated orange rind
1 cup superfine sugar
5 eggs
1/4 cup marmalade
1/2 cup brandy
1 cup self-rising flour
1 cup all-purpose flour
1 cup candied apricots, chopped
1 cup candied pineapple, chopped
3/4 cup candied figs, chopped
1 cup slivered almonds
1/2 cup ground almonds
3/4 cup Grand Marnier

Cover base and side of deep 8 1/2-inch round or deep 7 1/2-inch square cake pan with 3 layers of baking paper, bringing paper 2 inches above edge.

Beat butter, orange rind and sugar in large bowl with electric mixer until just combined. Add eggs one at a time, beating until just combined between additions. Stir in marmalade, brandy, sifted flours, fruit and almonds; mix well. Spread mixture into prepared pan.

Bake uncovered at 300 degrees F for 3 hours. Brush hot cake with 1/4 cup of the liqueur. Cover hot cake tightly with foil; cool in pan.

Brush cake all over with 2 tablespoons of the remaining warmed liqueur weekly for 3 weeks. Store in an airtight container in the refrigerator.

This cake can be frozen for up to 12 months.