The Fruitcake Topic in Pastry & Baking Posted October 31, 2006 Cookman,Janet hasn't seen your question, apparently about her cake.I have done the macerating, so maybe I can help --I used a cup of Grand Marnier and the honey and the amount of fruit called for. The fruit entirely absorbs all of the liquid and becomes a wonderful gob of honeyed fruit.I have had mine macerating for several months and am about to make my cake, perhaps this weekend. Will most likely end up freezing it as it is not an ageing type fruitcake.Linda←Thanks, Linda. One other question: the original recipe from Janet says to use either a chocolate liqueur or brandy/rum/etc. Do you think the fruit will be too sweet if macerated in a chocolate liqueur?