Grand Marnier Bundt Cake Recipes

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.

CHOCOLATE & GRAND MARNIER CAKE

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.

GRAND MARNIER GéNOISE CAKE

Steps:

• Set an oven rack in the lower third of the oven. Preheat the oven to 350°F (175°C). If using a dark pan, preheat the oven to 325°F (160°C). Coat the pan with baking spray with flour.
• In a saucepan over low heat, warm the butter until almost hot (110° to 120°F or 40° to 50°C). Remove from the heat, stir in the vanilla, and cover to keep warm.
• In the bowl of a stand mixer, lightly combine the eggs and sugar with a long-handled wire whisk. Place the bowl over a pan of simmering water and heat, whisking constantly to prevent curdling, just until the mixture is lukewarm to the touch. Remove from the heat.
• Attach the whisk beater to the mixer and beat the egg mixture on high speed until the mixture becomes very thick and airy and more than quadruples in volume, a minimum of 5 minutes. (If using a hand-held mixer, this will take you at least 10 minutes.)
• Sift together the flour and cornstarch. Remove a little less than 1 cup of the beaten egg mixture from the mixer bowl and whisk it into the melted butter until thoroughly combined. Set aside.
• Sift about half of the flour mixture over the remaining egg mixture in the mixer and, with a large balloon whisk, slotted skimmer, or silicone spatula, fold the mixtures gently but rapidly until almost all the flour has disappeared. Repeat with the remaining flour mixture until all trace of flour has disappeared.
• Gently fold the warm butter mixture into the flour mixture just until incorporated, being sure to reach to the bottom of the bowl. Immediately and gently pour the batter into the prepared pan and smooth the surface evenly with a small metal spatula. If you've beaten the batter long enough, the pan will be a little more than half full.
• Bake for 20 to 30 minutes, or until the cake is golden brown and starts to shrink slightly from the sides of the pan. It will rise in the center to a little above the sides of the pan and then sink slightly when fully baked. Avoid opening the oven door before the minimum baking time or you may cause this fragile cake could fall. To check for doneness, toward the end of the baking time open the oven door just a crack. If the cake doesn't appear to be done, continue to bake for another 5 minutes.
• Have ready a small metal spatula and a wire rack that has been coated lightly with nonstick cooking spray. The genoise must be unmolded while still hot, as soon as it comes out of the oven, to prevent its collapse. Immediately loosen the top edges of the cake with the small metal spatula and unmold the cake onto the wire rack. Cool completely.
• In a small saucepan with a tight-fitting lid, stir together the sugar and water until all the sugar is moistened. Bring the mixture to a rolling boil, stirring constantly. Immediately cover and remove from the heat. Let cool completely. Transfer the syrup to a measuring cup with a spout and stir in the alcohol. If necessary, add enough water to equal 1 cup.
• Using a removable tart pan bottom or two large pancake turners, carefully lift the cooled genoise onto a serving plate. Slip a few strips of wax paper or parchment around the edge of the cake all the way around to prevent drips on the serving plate. Brush the entire surface of the cake with the syrup. Remove the paper. If you can possible wait a day, cover the cake loosely with plastic wrap that has been coated lightly with nonstick cooking spray or a cake dome, if you still have one, and let the syrup work its wonders on the cake overnight.

GRAND MARNIER CAKE

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.

GRAND MARNIER BUNDT CAKE

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.

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.

CHOCOLATE GRAND MARNIER CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter 10-inch-diameter springform pan; line bottom with parchment paper round. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly. Using electric mixer, beat sugar and butter in large bowl 2 minutes. Beat in egg yolks, Grand Marnier, orange peel, and vanilla. Stir in lukewarm chocolate. Add flour and salt; stir to blend. Using clean dry beaters, beat egg whites in another large bowl until peaks form. Fold whites into chocolate mixture in 3 additions. Transfer batter to prepared springform pan.
• Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (top will fall slightly). DO AHEAD: Can be made 1 day ahead. Cool completely; cover and let stand at room temperature.
• For icing:
• Place chocolate and butter in medium metal bowl. Bring cream to boil in small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth.
• Run thin knife around inside of cake pan; remove pan sides. Invert cake onto 10-inch removable tart pan bottom or cardboard round. Place on rack set in rimmed baking sheet. Remove cake pan bottom and parchment. Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused). Chill until glaze sets, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.
• Cut into wedges and serve.

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.

GATEAU GRAND MARNIER - ORANGE LIQUEUR CAKE

Steps:

• Preheat oven to moderate 350F.
• Cream butter with sugar until pale and fluffy.
• Beat in egg yolks, one at the time.
• Add Grand Marnier.
• Sift together flour, baking powder, and baking soda.
• Add dry ingredients to butter, alternating with sour cream, beginning and ending with dry ingredients and mixing until smooth.
• Stir in grated rind of orange and chopped walnuts.
• Beat until stiff egg whites and fold into batter. Pour batter into a greased 9-inch cake pan.
• Bake in the moderate oven for 50 to 55 minutes, or until cake tests done.
• Topping: Combine sugar, orange juice, and Grand Marnier.
• Pour over hot cake while it is in the pan.
• Sprinkle with almonds and let cake cool before removing from the cake.