Grand Marnier Poppy Seed Cake Recipes

GRAND MARNIER POPPY SEED CAKE

Steps:

• Butter and flour a 10-inch tube pan. Heat oven to 350°.
• In a large bowl, measure the sifted flour, baking powder, salt, soda, and orange zest; set aside. In a large mixing bowl, beat butter with 1 1/2 cups sugar until creamy; beat in cream, vanilla, and eggs until light. Slowly beat in the flour mixture until well blended. Stir in the poppy seeds.
• Spread the batter in prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the cake comes out clean.
• Meanwhile, about 5 minutes before the cake is done baking, combine Grand Marnier, orange juice, and 2/3 cup sugar in a saucepan. Bring to a boil, stirring constantly. Lower heat and simmer for 1 minute.
• Take the cake from the oven and place on a rack; poke all over the top (dozens of times) with a long skewer or cake tester. Spoon the hot syrup mixture over the cake. Let stand for 10 minutes then remove pan sides. The syrup should have soaked in completely. Let the cake cool before carefully loosening and removing the tube section.

POPPY SEED CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a bundt pan.
• Cream together butter and 1 1/4 cups of the granulated sugar. Stir in 1/4 cup milk and vanilla.
• Sift together flour, salt, and baking powder. Stir in poppy seeds. Set aside.
• Alternately add the flour mixture and the 3/4 cup milk, a little bit at a time, stirring gently after each addition, starting and ending with flour.
• Beat the egg whites in a large bowl until they stand in soft peaks and then beat in remaining 1/2 cup sugar. Fold egg whites into cake batter.
• Pour batter into greased bundt pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes in the bundt pan before inverting on a wire rack.
• Sift powdered sugar over the top of the cake before serving.

ORANGE POPPY-SEED CAKE WITH BERRIES AND CRèME FRAîCHE

Steps:

• Into a bowl sift together the flour, the salt, the baking soda, and the baking powder and stir in the poppy seeds. In a large bowl with an electric mixer cream the butter with 1 cup of the sugar and the zest until the mixture is light and fluffy. In a small bowl whisk together the yolks, the sour cream, and the vanilla until the mixture is combined well and beat the flour mixture and the yolk mixture into the butter mixture alternately, beginning and ending with the flour mixture and beating well after each addition. In another bowl with cleaned beaters beat the whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the white until they hold soft peaks. Add the remaining 1/4 cup sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Stir about one third of the meringue into the batter to lighten it, fold in the remaining meringue gently but thoroughly, and pour the batter into a buttered and floured 10-inch springform pan, smoothing the top. Bake the cake in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean.
• In a small saucepan combine the juice, the liqueur, the sugar, and the zest, heat the mixture over moderately high heat, stirring, until the sugar is dissolved, and remove the pan from the heat.
• Transfer the zest with a fork to a bowl, pour 1/3 cup of the syrup into the bowl, reserving the remaining syrup, and add the berries to the bowl. Toss the mixture until it is combined well and chill it, covered, for at least 2 hours and up to 24 hours.
• Remove the cake from the oven, transfer it in the pan to a rack, and poke the top immediately all over with a skewer. Brush the top of the cake generously with half the reserved syrup, letting some of it run down between the cake and the side of the pan, and let the cake stand for 10 minutes. Run a thin knife around the edge of the pan, remove the side of the pan, and invert the cake onto the rack. Poke the cake all over with the skewer and brush it generously with the remaining syrup. Re-invert the cake onto another rack and let it cool completely. (The cake may be made 1 day in advance and kept wrapped well in plastic wrap or in an airtight container at room temperature). Just before serving, sift the confectioners' sugar over the top of the cake and serve the cake with the macerated berries and the crème fraîche.

MOLLY KATZEN'S/MOOSEWOOD RESTAURANT'S UKRAINIAN POPPY SEED CAKE

Steps:

• Preheat oven to 350°F (175°C). Butter a 10 inch tube or bundt pan.
• CAKE: Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each.
• Sift together the dry ingredients in a separate bowl.
• Add the dry ingredients to the butter/egg mixture alternately with the poppy seeds and milk; beginning and ending with the dry mixture.
• Stir batter just enough to blend thoroughly, adding the vanilla, lemon juice and lemon rind at the end.
• Spread the batter into the prepared pan, and bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean.
• Cool for 10 minutes, then invert onto a pretty cake platter. Allow to cool completely before adding the orange glaze and/or slicing.
• ORANGE GLAZE: Combine the ingredients in a small saucepan and bring to a boil. Lower heat and simmer uncovered for about 3 minutes.
• Pour the hot glaze onto the cooled cake. Let stand at least 10 minutes before slicing.

GOLDEN GRAND MARNIER CAKE

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.

MADEIRA POPPY SEED CAKE

Steps:

• Reserve 1 tablespoon of the poppy seeds for garnish, if desired. Grease a 10-inch bundt pan or spray with non-stick cooking spray.
• Mix the cake mix, pudding mix, eggs, oil, wine and poppy seeds in a large bowl. Beat 3 minutes.
• Pour batter into prepared pan. Bake at 350 degrees for 40-55 minutes or until a toothpick inserted in the middle of the cake comes out clean. Do not overbake - start testing at 40 minutes.
• Let the cake cool in the pan, then invert onto a serving plate. Dust with confectioner's sugar and sprinkle with reserved poppy seeds if desired.