FRUIT & GRAND-MARNIER CAKE
CAKE:
1 1/4 cups granulated sugar
8 oz (about 2 cups) All-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 eggs
1 can fruits (mixed, mandarin-oranges, tropical, etc... in light syrup or natural juices), about 15 oz.
4 oz nuts (walnuts, pecans, almonds, hazelnuts, mix... raw)
In a bowl mix the sugar, flour, baking powder, baking soda, salt, eggs and the juice/syrup of the canned fruits, using a wooden spoon. Once smooth, fold in the fruits and nuts.
Pour into a lightly oiled mold and bake in a 350ºF preheated oven for 1 hour. I use a large bundle-type cake pan for this.
When the cake is ready, transfer to a cooling rack and make the cream. DO NOT REMOVE THE CAKE FROM THE PAN YET!
CREAM:
1 can evaporated milk (I use 2%)
1 stick butter
3/4 cup granulated sugar
1 tsp vanilla
2 Tbsp liquor (I use Grand-Marnier, but you can use any available one)
1 Tbsp cornstarch
In a small saucepan over medium heat, boil the milk, butter and sugar. When it starts boiling, add the vanilla and liquor. Cook until it returns to a boil and remove from the heat.
Pour 1/2 of the cream over the cake using a spoon while the cake is still inside the pan. Add 1 Tbsp cornstarch to the remaining cream and bring it back to the stove. Cook over low heat, whisking constantly until it boils and thickens.
Turn the cake over on a serving plate and pour the thickened cream over. Let cool and enjoy!
