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 PECAN CAKE
A fantastic alternative to those yucky old fruitcakes/ door stops. Rich, buttery....a really great holiday gift that you will be proud to give, or to serve.
Provided by DeSouter
Categories Dessert
Time 1h30m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees farenheit.
- Mix raisins, pecans, flour and salt.
- Cream butter and sugar.
- Add egg yolks, dissolved baking soda and Grand Marnier.
- Beat the egg whites until stiff.
- Combine all three mixtures and fold in the six egg whites.
- Bake for one hour.
- Recipe makes either:.
- one 10" tube pan.
- two 9" kugelhopf or bundt pans.
- two 9x5 loaf pans.
- three 8x4 loaf pans.
- Cool and wrap in foil.
- Refrigerate for 10 days.
- After a week you may wrap the cake in cheesecloth soaked in Grand Marnier and rewrap with foil.
- You may repeat this soaked cheesecloth step as often as you like, as it will make the cake dense-- and a bit boozy.
Nutrition Facts : Calories 783.8, Fat 51.8, SaturatedFat 19.4, Cholesterol 150.6, Sodium 267.2, Carbohydrate 79.6, Fiber 5.1, Sugar 49.2, Protein 8.2
GRAND MARNIER CARROT CAKE
Delicious nuances of bright orange flavor grace this wonderfully moist carrot cake and luscious cream cheese frosting. Its taste and texture compare with what I've tried at fancy resorts and so I decided to give the cake a more fitting name. Grand Marnier Carrot Cake was originally called Sunshine Day Carrot Cake. The recipe was created expressly by me for the RSC #9 Contest.
Provided by Debs Recipes
Categories Dessert
Time 1h
Yield 1 cake, 18 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- Whisk together flour, cinnamon, baking soda, salt; set aside.
- Pour mandarin oranges with juice into blender or food processor and pulse a couple times just until oranges are roughly chopped; add enough freshly-squeezed orange juice to make 1 1/4 cups chopped mandarin orange-juice blend; set aside.
- In mixing bowl, beat eggs and add sugars; stir in oil, the mandarin orange-juice blend, liqueur, and orange zest; then stir in carrots, coconut, and optional nuts; add dry ingredients and stir well to combine.
- Pour batter into a 9x13" baking pan that has been greased and floured or just coated with no-stick cooking spray; a half-batch may be baked in either an 8x8" or 9x9" baking pan.
- Bake at 350°F for about 40 to 50 minutes or until a toothpick inserted near the center of cake comes out clean; a 9x9" cake will be done in 35 to 40 minutes; cool cake completely before frosting.
- For frosting: Beat together butter and cream cheese; stir in liqueur; gradually add powdered sugar, stirring well after each addition and gradually adding the freshly-squeezed orange juice; adjust powdered sugar and orange juice amounts as needed for proper spreading consistency.
- Because of the cream cheese it's best to keep this cake refrigerated after frosting, but for maximum flavor you may want to bring the cake back to room temperature after refrigeration. The frosted cake freezes well.
- *Note: The simple to make recipe halves very easily. Applesauce may be substituted for half of the canola oil and reduced-fat cream cheese may be used.
- **Note: The Recipezaar Kitchen Dictionary provides the following substitution: 2 tbsp unsweetened orange juice concentrate or orange juice + 1/2 tsp orange extract = 2 tbsp Grand Marnier.
Nutrition Facts : Calories 473.6, Fat 21.9, SaturatedFat 6.9, Cholesterol 51.7, Sodium 371.2, Carbohydrate 67.8, Fiber 1.5, Sugar 53.3, Protein 3.9
PISTACHIO-GRAND MARNIER CAKE
Made this up for my DH on Father's Day! Very moist cake! Another option would be to substitute Amaretto for the Grand Marnier.
Provided by Galley Wench
Categories Dessert
Time P1DT21h10m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Oil 12 cup bundt pan.
- Combine all cake ingredients in large bowl.
- Beat (with mixer) for 3 minutes.
- Spoon into pan.
- Bake for 45 minutes or until tester comes out clean.
- Cool 15 minutes!
- Remove from pan.
- Cool, then dust with powdered sugar.
Nutrition Facts : Calories 302.3, Fat 20.3, SaturatedFat 5.2, Cholesterol 39, Sodium 245, Carbohydrate 27.6, Fiber 0.4, Sugar 14.8, Protein 3.1
GRAND MARNIER MOUSSE CAKE
Chocolate cake soaked in Grand Marnier with an orange mousse topping, garnished with whipped cream and orange segments.
Provided by littleturtle
Categories Dessert
Time P1DT30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Place cake or lady fingers in the bottom of a springform pan.
- In a saucepan, over medium heat, stir water and sugar together until the sugar dissolves completely and mixture is hot.
- Remove from heat, and allow to cool completely.
- Stir in Grand Marnier.
- Drizzle surface of cake with Grand Marnier syrup, and set cake aside.
- In a small saucepan, combine Grand Marnier, Cognac, and gelatin.
- Stir over low heat until gelatin dissolves.
- In a food processor, blend sugar with orange zest for 1 minute.
- Add cream cheese; process until smooth (30 seconds).
- Add orange juice, lemon juice, and vanilla; process for another 30 seconds.
- Using an electric mixer, whip cream until fluffy.
- With processor running, add gelatin mixture to the cream cheese mixture through the feed tube of the processor, and blend until well mixed (5 seconds).
- Add whipped cream and pulse to combine (about 3 pulses).
- Pour mixture over cake; smooth surface.
- Refrigerate overnight.
- Garnish with whipped cream, orange segments, and mint leaves.
- Cut and serve.
Nutrition Facts : Calories 464.2, Fat 34.5, SaturatedFat 21.6, Cholesterol 116.7, Sodium 185.7, Carbohydrate 34.2, Fiber 0.2, Sugar 30.8, Protein 6.2
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
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.
More about "grand marnier pecan cake recipes"
GRAND MARNIER CAKES RECIPE - SOUTHERN LIVING
From southernliving.com
Category Dessert, BrunchTotal Time 1 hr
- Beat sugar and butter with an electric mixer on medium speed until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating well after each addition.
- Add flour mixture and sour cream to sugar mixture in 5 additions, beginning and ending with flour mixture. Add orange zest and almonds, and beat on medium speed until combined.
BOOZY KING CAKE WITH GRAND MARNIER FILLING & BAILEY'S …
From ritzymom.com
Servings 12Estimated Reading Time 7 mins
- irst, you need to proof your yeast. Since I use my stand mixer to knead this boozy king cake, I sprinkled the yeast right into the bowl of the stand mixer. Warm up your milk to between 105-110 degrees.While your yeast proofs for 5 minutes, work on melting the butter and in a separate bowl, whisking up your yolks. For this king cake, I mixed up my flour with the salt, lemon zest, spices, and brown sugar in a separate bowl. But its a Mardi Gras, so feel free to let loose and throw all the ingredients in at once!Use a wooden spoon to mix this to a shaggy dough. You may need to butter up your hands and shape the dough to a ball before turning it over to the mixer.Then let the mixer knead the king cake dough for about 5 minutes using speed 8.Meanwhile, butted up a large bowl. Remove the dough ball and place inside. Cover loosely with a damp cloth or plastic wrap. Allow to rise for about 90 minutes to 2 hours.
- Preheat your oven to 350. Use the back of your measuring spoon to finely crush up pecans. Then toast on a baking sheet for a few minutes until toasty and aromatic. Remove to a bowl and cool.Meanwhile, In a bowl, mix softened butter with brown sugar and flour until a paste forms. Then add spices and grand Marnier.Get your risen dough and gently punch it down. Then gather the soft and billowy dough onto a floured surface.Roll it into a long rectangle. I made it 11 x 20 in order to shape it into a ring that still had a hole in the middle and was leaner than traditionally fatter cinnamon rolls.Take the paste and spread it on, careful to leave a half inch free at the long seams to prevent leaking. Sprinkle on crushed pecan bits.Next, tightly roll it up. Form it into a ring shape, pinching the ends together.Then put a piece of parchment onto that cooled baking sheet and put the king cake onto it. Cover loosely with plastic wrap and allow to rise another 20-30 minutes.Then brush with some egg
- Once your boozy king cake has cooled, make the Bailey’s glaze by whisking powdered sugar with Baileys. If the glaze is too thick, thin it down to desired consistency with whole milk or buttermilk.Then cut a slit in the spot of the king cake you want to hide the baby and slide inside. Next, drizzle the glaze over the whole cake.Lastly, take your gold, purple, and green sanding sugars and sprinkle each color beside the other in any order you want.
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