Grand Marnier Cranberry Pound Cake Recipes

GRAND MARNIER POUND CAKE

Steps:

• CAKE:
• Preheat oven to 350. Generously butter a 10-inch fluted tube pan; then sprinkle it with flour, tapping out excess. Set aside.
• In large bowl, beat butter until creamy.
• Gradually beat in sugar, continue beating until the mix is light and fluffy.
• Turn mixer to low, sift in flour, baking powder, and salt. Beat until flour is absorbed. Beat in Grand Marnier and orange zest.
• Beat in eggs, one at a time, beating well after each addition. Add mini-chips.
• Spread the batter in the prepared pan, smoothing the top even.
• Bake for 1 hour or until the cake shrinks from the side of the pan. You can use the toothpick method too!
• Let stand in the pan on a wire rack for 10 minutes, then carefully unmold the cake onto a second rack placed over a piece of wax paper or foil.
• GLAZE:.
• Meanwhile, combine the orange juice, Grand Marnier and sugar in a small saucepan. Bring to a boil over moderate heat.
• Lower heat and simmer until the mixture forms a light syrup, about 5 minutes.
• Brush the syrup all over the warm cake.
• When cooled, transfer it to a serving plate.

GRAND MARNIER CRANBERRY POUND CAKE

Steps:

• 1. In a microwave, heat cranberries and liqueur just until heated through. Set aside.
• 2. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to batter alternately with yogurt. Drain cranberries; fold into batter.
• 3. Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• 4. Combine confectioners' sugar and liqueur; drizzle over cake.

CRANBERRY-ALMOND POUND CAKE

Steps:

• In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract., Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.

GRAND MARNIER POUND CAKE

Steps:

• 1. For the cake, preheat oven to 350. Generously grease a 10 inch fluted tube pan. Set aside.
• 2. In a large bowl with mixer on high speed, beat butter til creamy. Gradually beat in the sugar and continue beating til mixture is light and fluffy. Turn mixer speed to low.l
• 3. Sift in flour, baking powder and salt. Beat just til flour is absorbed. Beat in Grand Marnier and orange zest. Beat in eggs 1 at a time, beating well after each addition.
• 4. Spread batter into prepared pan. Smooth the top evenly. Bake til cake shrinks from side of pan and skewer inserted in middle comes out clean, about 1 hour and 5 minutes. Let stand in pan on wire rack for 10 minutes, then carefully unmold cake onto a second rack. placed over a piece of wax paper or foil
• 5. For gflaze: mix the orange juice, Grand Marnier and sugar in a small pan. Bring to a boil over medium heat, lower heat and simmer til mixture forms a light syrup, about 5 minutes. Brush the syrup all over the warm cake. When the cake is cool, transfer it to a serving plate.

CRANBERRY-ORANGE POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.

GRAND MARNIER CRANBERRY POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a microwave-safe bowl, toss cranberries with Grand Marnier; microwave, covered, on high just until heated through. Cool slightly., In a large bowl, beat butter, cream cheese and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with yogurt, beating well after each addition. Drain cranberries; fold cranberries into batter., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix Grand Marnier and enough confectioners' sugar to reach a drizzling consistency. Spoon over cake.