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Apricot and Pecan White Christmas Cake
Cake Ingredients: Fruit Mix:
250g butter 500g glace apricots
1 cup castor sugar    chopped into small pieces
grated rind of 2 oranges and 1 lemon 1 cup sultanas
5 eggs 250g Pecans – chopped small
1¾ cups plain flour Combine with ¼ cup plain flour
½ tspn baking powder
½ cup Grand Marnier

Method:

Cream butter and sugar.  Add grated rind of oranges and lemon.  Gently beat in eggs one at a time.  Sift dry ingredients; add alternately with Grand Marnier to creamed mixture and then combine with the Fruit Mix.  Turn into a greased and lined 23cm round cake tin.  Bake in a slow oven 150-160°C for approximately 1½ hours.  Allow to cool in tin.


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