GRAND MARNIER CAKE
Steps:
- Gather the ingredients.
- Cream butter with 1 cup of the sugar until light and fluffy.
- Beat in egg yolks.
- Sift together the dry ingredients; add to the first mixture alternately with sour cream, beating until smooth.
- Stir in orange zest and chopped pecans.
- Beat egg whites until stiff; fold into batter.
- Pour batter into a buttered 9-inch tube pan and bake at 350 F for 45 to 50 minutes.
- Combine remaining 1/2 cup sugar with orange juice and Grand Marnier; pour over hot cake.
- Decorate top with pecan halves. Cool on rack before removing from pan.
- Enjoy.
Nutrition Facts : Calories 314 kcal, Carbohydrate 34 g, Cholesterol 74 mg, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, Sodium 219 mg, Sugar 21 g, Fat 18 g, ServingSize 1 cake (16 servings), UnsaturatedFat 0 g
GOLDEN GRAND MARNIER CAKE
I think this is from the Cake Bible. Have to bake this for my brother - he loves Grand Marnier!! Will keep you posted!!
Provided by Redsie
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- In a small bowl, toss the chocolate chips and a few spoons of Grand Marnier until chips are moistened and shiny. Add the 1 ½ teaspoon flour and toss until evenly coated.
- In a medium bowl, lightly combine the eggs, ¼ cup sour cream, and vanilla.
- In a large mixing bowl combine the dry ingredients and orange zest and mix on low speed a moment to blend. Add the butter and remaining ¾ cup sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium high speed for 1 ½ minutes to aerate and develop structure. Scrape down sides. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides, and fold in the chocolate chips.
- Scrape the batter into a well buttered bundt pan. Bake 55 to 65 minutes or until the cake tests done with a toothpick.
- Shortly before the cake is done, prepare the syrup: Heat the sugar, orange juice, and Grand Marnier until the sugar is dissolved. DO NOT BOIL. As soon as the cake comes out of the oven, place the pan on a rack, poke the top all over with a wire tester, and brush on ½ the syrup. Cool in the pan for 10 minutes, then invert onto a serving plate. Brush with the remaining syrup and cool completely before wrapping airtight.
- This cake can be made several days ahead and refrigerated, wrapped well. I like to glaze it with a Chocolate Cream Ganache before serving.
Nutrition Facts : Calories 297.7, Fat 15.4, SaturatedFat 9.3, Cholesterol 72.8, Sodium 248.8, Carbohydrate 36.9, Fiber 0.5, Sugar 19.7, Protein 3.4
GRAND MARNIER CAKE
Make and share this Grand Marnier Cake recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cream sugar and butter.
- Add egg yolks and 1 teaspoon Grand Marnier.
- Continue to beat. Sift flour, baking soda and baking powder.
- Add flour to mixture with sour cream, beginning and ending with dry ingredients.
- Add orange rind, walnuts and stiff beaten egg whites.
- Butter and flour an angle food cake pan.
- Bake at 350 degrees for 55 minutes.
- Spoon topping over baked cake while still in hot pan.
- Cool and invert onto serving plate.
CHOCOLATE & GRAND MARNIER CAKE
I was running out of ideas on what to make for a friend for her upcoming 50th so I made this cake and she was ecstatic. I knew that after dinner she enjoyed a glass of milk with an ounce of Grand Marnier mixed in, so what better way to surprise her than with this decadent birthday cake? -Lorraine Caland, Shuniah, Ontarior
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, salt, baking soda and baking powder; add to creamed mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate, covered, 1 hour or until very cold., For filling, in a small saucepan, sprinkle gelatin over orange juice concentrate; let stand 1 minute. Stir in sugar. Heat and stir over low heat until gelatin is completely dissolved. Stir in 1/4 cup Grand Marnier and orange zest. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, about 10-15 seconds.), Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat twice. Top with remaining cake layer., To frost cake, cut a hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert #829 or other large star pastry tip. Gently stir whipped cream; spoon into bag and pipe onto top and sides of cake. Refrigerate at least 4 hours before serving.
Nutrition Facts :
GRAND MARNIER BUNDT CAKE
Full of orange zest and a shot of Grand Marnier makes this a very special cake. Any orange liquor can be substituted as well as packaged orange juice and orange zest in a bottle.
Provided by BakinBaby
Categories Dessert
Time 46m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Zest rind of oranges and juice oranges; set aside.
- Cream butter and sugar until light and fluffy then add eggs.
- Add flour mixture and sour cream in small amounts alternately to egg /sugar mixture.
- When well mixed, beat in Grand Marnier,orange zest and pecans.
- Fold beaten egg whites into batter.
- Pour into a greased and floured 10" bundt pan;bake 40-50 minute at 350 degrees.
- While cake is baking; combine glaze ingredients simmer over medium heat until ingredients are combined.
- Spoon sauce over hot cake is still in the pan, cool before removing from pan.
- Invert onto cake plate and enjoy.
Nutrition Facts : Calories 425.5, Fat 24.1, SaturatedFat 12.9, Cholesterol 102, Sodium 286, Carbohydrate 47.7, Fiber 1.6, Sugar 27.9, Protein 6.3
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