1 cup (250 ml) candied fruit

2 tablespoons (30 ml) orange liqueur

2 1/4 cups (560 ml) unbleached flour

2 teaspoons (10 ml) baking powder

1 cup (250 ml) unsalted butter, softened

1 1/2 cups (375 ml) sugar

1 package 250 g cream cheese, softened

3 eggs, lightly beaten

1/4 cup (60 ml) milk

2 teaspoons (10 ml) vanilla extract

2/3 cup (150 ml) walnuts, chopped

Preheat the oven to 180 °C (350 °F). Butter two 20 x 10-cm (8 x 4-inch) loaf pans.

In a bowl, combine the candied fruit and orange liqueur.

In another bowl, combine the flour and baking powder.

In another bowl, cream the butter, sugar and cream cheese with an electric mixer. Add the eggs, milk, vanilla and beat until smooth. With a wooden spoon, stir in the liqueur with the fruit, nuts and flour.

Divide the batter between the pans. Bake in the middle of the oven for about 50 minutes, or until a toothpick inserted in the centre of the cake comes out clean.

Let rest for 15 minutes before unmoulding. These cakes freeze well.

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