Kathleen's Light Fruitcake with Grand Marnier Icing

I like to scoop up the moist little crumbles at the bottom of the pan and eat them like a bit of butterscotch brownies.

I've heard all the jokes about fruitcake, but could never really understand them. My mom's fruitcake was always so buttery, crumbly, and nutty, full of all the fruits I loved and none of that bitter fruit rind I've heard some people put into theirs. I looked forward to it every year.

This year, my mom made it especially for me. Yeah, other people got to eat it too, but I'm certain she made it just for me. Try this, and you might become a fruitcake evangelist, too.

Ingredients

4 cups pecan halves
2 cups walnut halves
2 cups candied cherries (we use both green and red)
2 cups candied pineapple
1 cup golden raisins
1 tsp orange zest
1 1/2 cups butter
3/4 cup white sugar
1/2 cup packed brown sugar
3 eggs
1 1/2 tsp lemon extract
2 cups flour
3/4 tsp baking powder

2 tbsp Grand Marnier or 2 tsp orange extract and 2 tsp milk
1/3 cup powdered sugar

Instructions

In a large bowl, combine, add top 6 ingredients, toss. In another bowl, cream butter and sugar with mixer. Add eggs, orange juice, and lemon, mix. Add flour and baking powder in thirds and mix after each third. Add batter to fruit bowl and coat well. Put in well-greased tube pan. Cover top in foil. Bake at 300 degrees for 2 1/2 hrs. Uncover top for last 5 minutes.

Place on a rack until nearly cool. Stir together the Grand Marnier and powdered sugar, and drizzle over the cake.

Makes 1 large fruit cake.