Time 1h20m Number Of Ingredients 12 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.
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.
Time 1h35m Yield 8 serving(s) Number Of Ingredients 14 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.
Yield serves 10. Number Of Ingredients 12 Steps:
Cake mixture : Cream 1 cup butter with 1 cup sugar until pale and fluffy.Beat in 3 egg yolks. one at a time.Sift together 2 cups flour,1 tsp. baking powder, and 1 tsp. baking soda.Add dry ingredients to batter, alternating with 1 1/4 cups sour cream, beginning and ending with dry stuff. Stir in grated orange peel and 1 cup chopped walnuts. Beat stiff 3 egg whites and fold into batter. Pour into a greased 9" tube pan. Bake at 350 degreeesfor 50-55 minutes. Topping: Mix together 1/2 cup sugar, 1 cup orange juice and 1/3 cup Grand Marnier liquor and pour over hot cake while still in the pan. Sprinkle with 1/2 cup blanced slivered almonds. Cool before removing from pan.Top with whipping cream or ice cream if desired.
Time 1h10m Yield 16 servings. Number Of Ingredients 15 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.
Yield Makes 12 servings Number Of Ingredients 14 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.
More about “grand marnier cake recipes”
Time 1h15m Yield 12 servings. Number Of Ingredients 19 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.
