You can replace the pecans with walnuts, and the grand marnier for raki.
Ingredients:
2 cups self raising flour
5 eggs
pinch salt
1 cup castor sugar
500 gm glace apricots
250 gm pecans or walnuts
1 cup sultanas
6 tablespoons drambuie or grand marnier
250 gm butter
rind 2 oranges, 1 lemon
oven temp 150 – 160° for 1 1/2 hours
Method:
1. Heat oven to 150-160°C. Grease a small to medium 20-25 cm cake tin with butter, line with greaseproof paper and grease heavily.
2. First cut the glacé apricots into 6-9 small pieces and break up the walnuts into halves or quarters and add half cup flour in bowl and mix the fruit. This way they will seperate and not stick together. Keep aside.
3. Cream butter and sugar in mixer with a pinch of salt, add rind and on slow alternate add sifted flour, eggs, fruit and liqueur. The mix will be very slow, hard and sticky. Add the mix to cake tin and bake until ready. When the cake cools down slightly get half cup of orange liqueur and brush the cake all over whilst in the tin, then take it out of tin once cooled.
4. Wrap in aluminium foil and keep in cool place.
*Lasts one month like this and tastes great! Good luck.