White Chocolate Orange Fruitcake - cooking recipe

Ingredients

Fruitcake
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

Preparation

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\u00b0F.
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.