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Patricia's Orange Almond Light Fruitcake

Inspired by Light Orange Almond Fruitcake from The Canadian Living Christmas Book 1993; Modifications by James Bullock.
Course Holiday Deseert
Cuisine Canadian
Prep Time 3 days
Cook Time 2 hours 30 minutes
Total Time 3 days 2 hours 30 minutes
Servings 2 loaves
Author Valerie Lugonja via Patricia Bullock


  • 3 cups or 750 mL or 420g good quality mixed candied fruit
  • 2 cups or 500 mL or 300g golden raisins
  • 1 1/2 cups or 375 mL or 315g) halved candied cherries
  • 1 1/2 cups or 375 mL or 295g coarsely chopped candied pineapple
  • 1 cup or 250 mL or 140g candied citron peel
  • 1/2 cup or 125 mL white rum
  • 2 cups or 500 mL or 290g all-purpose flour
  • 2 teaspoons or 10 mL baking powder
  • 1/2 teaspoon or 2.5 mL or 5g salt
  • 1/2 cup or 125 mL or 114 g) salted butter , softened
  • 1 cup or 250 mL or 200g granulated sugar
  • 3 large eggs
  • 1 tablespoon or 15 mL finely grated orange zest
  • 1 teaspoon or 5 mL almond extract
  • 1/2 cup / 125 mL Grand Marnier orange liqueur
  • 1 1/2 cups or 375 mL or 200g) chopped slivered (or blanched) almonds
  • 1/4 cup or 65 mL Grand Marnier orange liqueur


  1. Combine first 5 ingredients in extra large bowl; dd rum and toss until coated
  2. Cover for 2 to 3 days in a cool place
  3. Line two 9 x 5-inch (2 litre) loaf pans with 3 layers of parchment paper
  4. Whisk together flour, baking powder and salt in medium bowl; set aside
  5. Cream butter and sugar together until light, then eat in eggs, one at a time; stir in orange rind and almond extract
  6. Add 1/3 of flour mixture to egg mixture stirring to combine; add 1/4 cup Grand Marnier until combined
  7. Repeat with another 1/3 flour mixture, 1/4 cup Grand Marnier and remaining flour mixture, stirring each just until combined
  8. Stir almonds into fruit mixture; gently fold batter into dried fruit mixture
  9. Divide and press into prepared pans
  10. Preheat oven to 250°F or 120°C
  11. Set a shallow baking dish filled half way with boiling water on lower oven rack; place loaf pans on centre rack
  12. Bake for about 2 1/2 hours, or until wooden pick inserted in centre comes out clean. (You may need to cover the cakes with foil for the last half hour if beginning to crack or browning too quickly.)
  13. Remove pans to wire racks and brush with remaining 1/4 cup of Grand Marnier; cool completely
  14. Remove from pans; discard parchment paper
  15. Wrap cakes in cheesecloth that has been drizzled with a small amount of Grand Marnier or brandy
  16. Wrap in foil, seal in freezer bags and store in cool place for up to 1 month or freeze for up to 1 year

Recipe Notes

Slices best when cold.