How to Make It
Whisk together eggs, sugar, cream, and orange liqueur in a shallow pie dish.
Cut fruitcake in half lengthwise and then crosswise in order to make 4 (4 x 2 x 1-inch) slabs. Place cake slabs in egg mixture. Chill 1 1/2 to 2 hours, turning occasionally.
Heat 1 tablespoon of the butter in a nonstick skillet over medium-high until foamy. Add 2 cake slices. Cook until lightly golden, about 2 minutes per side. Repeat with remaining butter and cake. Top each serving with 2 tablespoons orange marmalade and a dusting of powdered sugar.