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1
Note: For dried fruits, use only nectarines, peaches, pears, apricots or apples; do not use figs, dates or raisins.
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2
In a medium bowl, combine dried fruits and 2/3 cup Grand Marnier; let stand several hours or overnight.
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3
Preheat oven to 325u00b0F.
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4
Line a 9-inch springform pan with a round of waxed paper cut to fit the bottom; butter bottom and sides of pan, dust with flour, then tap out excess flour; set aside.
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5
To make batter, in a large bowl, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
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6
Beat in eggs, one at a time, beating well after each addition.
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7
Beat in vanilla, orange zest and cinnamon.
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8
Add white chocolate and beat until mixture is light and fluffy, 3 to 4 minutes.
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9
Add 1 cup flour and beat until well blended.
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10
Add remaining 2 tablespoons flour and 1 1/2 cups chopped pecans to fruit mixture and toss to coat well.
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11
Add to batter and mix thoroughly.
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12
Turn batter into prepared pan and smooth top.
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13
Set springform pan in a larger baking pan and add enough hot water to reach 1 inch up side of springform pan.
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14
Bake 1 hour and 20 to 30 minutes, until a cake tester inserted in center of cake comes out clean; if top is browning too quickly, cover springform with foil the last 1/2 hour of baking.
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15
Remove springform pan from water bath.
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16
Sprinkle remaining 1/3 cup Grand Marnier over top of cake and let cool in pan.
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17
When completely cool, run a sharp knife around edges of pan to loosen cake.
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18
Remove springform side of pan.
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19
Carefully remove cake from bottom of pan; peel off wax paper.
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20
Wrap cake in plastic wrap, then wrap in foil.
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21
Refrigerate at least 2 to 3 days or up to 2 weeks before serving.
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22
For longer storage, freeze cake.
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23
Do not frost at this time.
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24
To make the white chocolate topping, in a 1 quart glass bowl, heat cream in a microwave oven on high 30-45 seconds, or until very hot.
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25
Stir in white chocolate, mixing well.
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26
Return to microwave and heat on medium for 30 to 60 seconds, or until chocolate is melted when stirred.
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27
Stir in Grand Marnier.
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28
Cover and refrigerate until glaze thickens to spreading consistency.
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29
An hour before serving time, unwrap cake and frost evenly with White Chocolate Topping.
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30
Garnish edge of top of cake with apricot halves.
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31
Sprinkle additional chopped pecans over center of cake.
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32
Return to refrigerator until serving time.
