Gran Marnier Cake

Stained Glass Window Cake. Line base and sides of a 20cm ring tin with baking paper. Place glace fruits and nuts in a large mixing bowl. Sprinkle with Gran Marnier over fruit and nuts, combine. Leave to stand 1 hr., stirring occasionally. Add sifted flour and baking powder into mixing bowl. Whisk butter, egg and sugar together, add to fruit and nut mixture and stir until combined. Spoon into ring tin, smooth surface with a wet hand. Bake at 160 C for 1 1/2 hrs. or until firm to the touch. Leave cake in tin 1/2 hour before turning out onto rack. Warm jam in a small dish in the microwave until liquid. Strain through small sieve; stir in extra Grand Marnier. Brush over top of cake while apricot mixture is still warm. Serve cake thinly sliced. Cake maybe stored in fridge in a airtight container for up to 3 months. Other fruits, such as glace peaches, or nuts such as pecans or hazelnuts maybe used.