Creole Christmas Fruitcake

Instructions

1. 1

   Make a simple syrup by combining the sugar and water in a medium−size heavy−bottomed saucepan over medium−high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove from the heat.

2. 2

   Combine the dried fruits together in a large mixing bowl. Pour the simple syrup over them, toss to coat, and let steep for 5 minutes. Strain and reserve the syrup.

3. 3

   Cream the butter, sugar, and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl. Beat until the mixture is fluffy and smooth, about 2 minutes.

4. 4

   Add the eggs one at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary. Add 1/2 cup of the Grand Marnier and mix to incorporate.

5. 5

   Combine the flour, baking powder, salt, cinnamon, and nutmeg in a medium−size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary.

6. 6

   The batter will be thick. Add the warm fruit and all the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.

7. 7

   Preheat the oven to 350 degrees. Lightly grease twelve 1−pound loaf pans. Spoon about 1 cup of the batter into each pan.

8. 8

   Bake until golden and the tops spring back when touched, about 45 minutes (rearranging them after 25 minutes if necessary to brown evenly).

9. 9

   Cool for 10 minutes in the pans. Remove cakes from the pans and cool