Grand Marnier Fruit Cake Recipes

THE ULTIMATE CLASSIC FRUIT CAKE

Steps:

• Place raisins in a bowl. Add enough grand Marnier/Cointreau to cover them. Cover bowl and leave for 24 hours.
• Preheat oven to 150°C.
• In a large bowl, using a wooden spoon, cream together the butter and sugar.
• Add the eggs one at a time. If mixture looks a bit like splitting, add a little flour.
• Add sifted flour, mixed spice, cinnamon, nutmeg, lemon juice and Grand Marnier. Mix together.
• Gently fold in soaked raisins, dried chopped apricots, sultanas, chopped peel, cherries, walnuts and hazelnuts.
• Spoon the cake mix into 2 greased and lined 22cm spring form tins.
• Bake cakes for 2 1/2 hours to 3 hours.
• Remove and cool on wire rack. Once cool spray with more alcohol and wrap in cling film. Keep cakes in cool dry place until you ice/decorate them.
• ICING: Gently heat jam until spreadable. Spread over top and edges of cake.
• Roll out marzipan very thinly to the circumference of cake, also a strip around width of cake.
• Place marzipan on cake-gently pinch strip around top and side to stick them together. Repeat this with the icing. Mix together icing sugar, egg white and a few drops of food colouring into a smooth paste. Put into icing bag and decorate as desired.

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.

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.