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 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
GRAND MARNIER POUND CAKE
This is another one from my old recipes files.
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 12
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.
GRAND MARNIER CRêPE CAKE
Provided by Lillian Chou
Categories Cake Liqueur Milk/Cream Mixer Egg Dessert Bastille Day Orange Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 (dessert) servings
Number Of Ingredients 10
Steps:
- Blend eggs, milk, 1/2 cup cream, and 1/2 teaspoon vanilla with flour, salt, 1/4 cup confectioners sugar, and 1 teaspoon zest in a blender until just smooth.
- Brush a 10-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot. Pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is golden and top is just set, 15 to 45 seconds. Loosen edge of crépe with a heatproof rubber spatula, then flip crêpev over with your fingertips and cook 15 seconds more. Transfer to a plate. Continue making crêpes, brushing skillet with butter each time and stacking on plate.
- Beat remaining 2 1/2 cups cream, 1/2 teaspoon vanilla, 3/4 cup confectioners sugar, 1 teaspoon zest, and Grand Marnier in a large deep bowl with an electric mixer until cream holds stiff peaks.
- Center a crêpe on a serving plate and spread with 1/4 cup cream. Continue stacking crêpes and spreading with cream, ending with a crêpe. Chill, covered, at least 4 hours and up to 24.
GRAND MARNIER ORANGE FRUIT CAKE A.K.A. BLONDE GOLDEN FRUIT CAKE
Number Of Ingredients 12
Steps:
- 1. Combine all the dried fruits with Grand Marnier, orange juice and zest together in an airtight container. Steep for a week before using.
- To make cake batter:
- 1. Preheat oven to 130 Deg C (for fan forced oven)/150 Deg C (for regular oven). Line a 8-inch square tin with parchment paper.
- 2. Cream butter and sugar till light and creamy.
- 3. Add in eggs one by one, beating well after each addition.
- 4. Sift in flour into the cake batter and beat on low speed until no clumps are seen.
- 5. Fold in soaked fruits and all the remaining liquid into batter.
- 6. Pour batter into tin, level and bake for 1.5 hours.
- 7. If cake is browning too quickly, cover with a piece of aluminium foil.
- 8. Remove cake from oven and immediately drizzle with Grand Marnier over hot cake. Remove cake from tin, pull down the side liners and let cake air and cool down completely.
- 9. Wrap cake and place in air-tight container and keep for at least a week at room temperature before consuming.
- 10. Drizzle with more Grand Marnier after a week, if desired.
- Adapted from Table for 2
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- Set a rack in the middle of the oven and preheat the oven to 350 degrees Fahrenheit. Generously butter a 10-inch Bundt or tube pan. Set aside.
- Spread the almonds on a rimmed baking sheet. Bake until they are toasted and fragrant, 3 to 5 minutes. Let cool on the pan. Leave the oven on.
- In a medium mixing bowl, whisk together the flour, baking soda, and baking powder. Set aside. In a stand mixer bowl, combine the butter and 1 cup of sugar. Using the paddle attachment, beat the butter and sugar together until light and fluffy. Add the egg yolks and beat until blended. Alternate adding thirds of the flour mixture and the yogurt and mix until smooth. Stir in the orange zest and walnuts, and transfer the batter to a large mixing bowl. Clean the stand mixer bowl well, and dry it thoroughly.
- Using an electric hand mixer or a stand mixer, whisk the egg whites until they are stiff but not dry, about 2 minutes. Gently fold the egg whites into the batter until incorporated.
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