Orange Liqueur Cake Recipes

ORANGE LIQUEUR CAKE

Steps:

• Sprinkle pecans in bottom of a greased and floured 10-inch Bundt pan.
• Set aside.
• Combine remaining ingredients except Glaze in a large mixing bowl.
• Beat 30 seconds at low speed of electric mixer, then 2 minutes at.
• medium speed.
• Pour into prepared pan.
• Bake at 325 degrees for 1 hour or until a wooden pick inserted in.
• center comes out clean.
• Cool in pan 10 minutes; remove and let cool.
• completely on wire rack.
• Using a wooden pick, pierce cake at 1-inch intervals.
• Spoon Glaze over cake.
• Glaze: Melt butter in heavy saucepan.
• Stir in orange juice and sugar.
• Bring to a boil.
• Boil 5 minutes, stirring constantly.
• Remove from heat and stir in orange peel and liqueur.
• Makes 1 1/4 cups.

AMARETTO LIQUEUR CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix all the ingredients together.
• Pour into a 9" bundt pan.
• Bake for 1 hour at 350 degrees.
• Remove from oven and let cool. Invert cake when cool onto serving platter until cake releases from bundt pan.
• Dust with confectioner's sugar.
• Optional topping: Mix confectioner's sugar with orange juice to make a glaze. Use fork to prick holes in cake, then pour glaze over the top.

FABULOUS ORANGE CAKE

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease a 9 inch Bundt pan.
• In a medium bowl, stir together the cake mix and pudding mix. Add the sour cream, eggs, oil and orange liqueur. Mix until smooth and well blended, then fold in the white chocolate chips. Pour the mixture into the prepared pan.
• Bake for 1 hour in the preheated oven, until cake springs back to the touch. Allow cake to cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely. When cake is cool, dust with confectioners' sugar and serve.

ORANGE-CARDAMOM BUNDT CAKE

Steps:

• For the Cake: Preheat oven to 350°F. Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a small bowl, stir together milk and orange juice. In another bowl, whisk together flour, baking powder, baking soda, salt, and cardamom to thoroughly combine.
• Beat butter with sugar and orange zest on medium‐high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then vanilla. Reduce speed to medium‐low and beat in flour mixture, alternating with milk mixture, each in two additions. Transfer batter to prepared pan; smooth top with a spatula.
• Bake until cake is puffed slightly and a wooden skewer inserted into center comes out clean, about 45 minutes. Let cool in pan on a wire rack 15 minutes (do not turn off oven).
• For the Glaze: Meanwhile, in a small saucepan, cook butter over medium‐high heat until boiling. Remove from heat; carefully add liqueur (mixture will bubble). When bubbles subside, stir in sugar. Return to medium‐low heat and cook, stirring, until sugar has dissolved, about 1 minute. Remove from heat.
• Pierce holes in cake with skewer at 1‐inch intervals to bottom of pan. Brush half of glaze evenly over cake; let stand until fully absorbed, about 10 minutes. Invert cake onto a baking sheet. Brush remaining glaze evenly over top and sides.
• Return to oven and bake just until glaze is set and dry, about 5 minutes. Transfer to rack and let cool completely before slicing and serving. Glazed cake can be stored in an airtight container at room temperature up to 3 days.

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.