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1
In medium bowl, combine raisins, walnuts, dates and Grand Marnier.
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2
Cover, and set aside for at least 4 hours, or overnight, mixing occassionally.
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3
Melt 2 tablespoons butter.
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4
Brush insides of four 534 x 314-inch disposable aluminum loaf pans with butter.
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5
Line each one with a 4-inch-wide strip of wax paper, leaving about 2 inches extending over sides.
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6
Brush paper with butter.
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7
Preheat oven to 325 F.
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8
In medium bowl, mix flour, baking powder, salt and spices.
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9
Set aside.
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10
In large bowl, using electric mixer, beat 12 cup butter and cream cheese until smooth and fluffy.
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11
Gradually beat in sugar, then one egg at a time, beating well after each addition.
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12
Beat in vanilla and lemon peel.
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13
With mixer on low speed, beat dry ingredients into creamed mixture in several stages, scraping down sides of bowl as needed.
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14
Fold in fruit and nut mixture.
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15
Divide batter evenly among prepared pans, smoothing tops with spoon.
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16
Place pans on large baking sheet, leaving some room between them.
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17
Bake until tops are golden and toothpick inserted in center of cakes comes out clean, about 55 minutes.
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18
Transfer pans directly to wire rack to cool completely.
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19
When cooled, remove cakes by lifting wax paper; peel off paper.
