Grand Marnier Pound Cake Food

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POUND CAKE WITH GRAND MARNIER-POACHED APRICOTS



Pound Cake with Grand Marnier-Poached Apricots image

Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.

Provided by Melissa Hamilton

Categories     Cake     Dessert     Bake     Thanksgiving     Apricot     Birthday     Shower     Engagement Party     Party     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 18

Cake:
2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 teaspoon kosher salt
1/2 teaspoons cream of tartar
1/2 teaspoons ground cardamom
2 cups superfine sugar
6 large eggs
1/2 cup heavy cream
1 teaspoon vanilla extract
Apricots and assembly:
2/3 cup Grand Marnier
2/3 cup granulated sugar
2 cups dried apricots (about 8 ounces)
1 1 1/2" piece peeled ginger, sliced
Lightly sweetened whipped cream (for serving)
Special Equipment
A 10"-diameter tube pan or angel food cake pan

Steps:

  • For cake:
  • Place a rack in middle of oven; preheat to 325°F. Butter and flour pan. Whisk salt, cream of tartar, cardamom, and 3 cups flour in a medium bowl.
  • Using an electric mixer on high speed, beat 2 cups butter until very light and fluffy, about 5 minutes. Reduce speed to low and gradually add superfine sugar. Increase speed to high and beat until very light and creamy, 6-8 minutes longer. Add eggs 1 at a time, beating to blend between additions. Beat in cream and vanilla. Reduce speed to low; gradually add dry ingredients, mixing until mostly combined. Finish mixing with a rubber spatula just until combined. Scrape batter into prepared pan.
  • Bake cake, rotating halfway through, until top is golden brown and a tester inserted into the center comes out clean, 70-80 minutes. Transfer pan to a wire rack; let cake cool completely before turning out.
  • DO AHEAD: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
  • For apricots and assembly:
  • Bring Grand Marnier, granulated sugar, and 2/3 cup water to a boil in a small saucepan, stirring to dissolve sugar. Add apricots and ginger, reduce heat to low, and simmer gently until apricots are very soft, 20-25 minutes. Let cool.
  • Remove ginger just before serving. Serve cake with apricots and syrup and whipped cream.
  • DO AHEAD: Apricots can be poached 1 week ahead. Cover and chill.

GRAND MARNIER CAKE



Grand Marnier Cake image

Make and share this Grand Marnier Cake recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
3 egg yolks
1 teaspoon Grand Marnier (or any orange liquor)
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
orange rind, grated
1/2 cup walnuts, chopped
3 cups egg whites, beaten
1/2 cup sugar
1/4 cup orange juice
1/3 cup Grand Marnier

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 POUND CAKE



Grand Marnier Pound Cake image

My best friend aspires to become a pastry chef. She made this pound cake and I've concluded that she will be a great pastry chef!!

Provided by babygirl65

Categories     Dessert

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 cup unsalted butter, softened
1 2/3 cups sugar
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup Grand Marnier
1 tablespoon grated orange zest
5 eggs
12 ounces miniature chocolate chips
1/4 cup freshly squeezed orange juice
1/4 cup Grand Marnier
1/4 cup sugar

Steps:

  • CAKE:
  • Preheat oven to 350. Generously butter a 10-inch fluted tube pan; then sprinkle it with flour, tapping out excess. Set aside.
  • In large bowl, beat butter until creamy.
  • Gradually beat in sugar, continue beating until the mix is light and fluffy.
  • Turn mixer to low, sift in flour, baking powder, and salt. Beat until flour is absorbed. Beat in Grand Marnier and orange zest.
  • Beat in eggs, one at a time, beating well after each addition. Add mini-chips.
  • Spread the batter in the prepared pan, smoothing the top even.
  • Bake for 1 hour or until the cake shrinks from the side of the pan. You can use the toothpick method too!
  • Let stand in the pan on a wire rack for 10 minutes, then carefully unmold the cake onto a second rack placed over a piece of wax paper or foil.
  • GLAZE:.
  • Meanwhile, combine the orange juice, Grand Marnier and sugar in a small saucepan. Bring to a boil over moderate heat.
  • Lower heat and simmer until the mixture forms a light syrup, about 5 minutes.
  • Brush the syrup all over the warm cake.
  • When cooled, transfer it to a serving plate.

Nutrition Facts : Calories 756.3, Fat 39.1, SaturatedFat 23.2, Cholesterol 177.3, Sodium 171.4, Carbohydrate 100.4, Fiber 3.5, Sugar 71.9, Protein 9.2

STRAWBERRY GRAND MARNIER CAKE



Strawberry Grand Marnier Cake image

Light layers of golden cake [brushed] with gran marnier. Filled with white buttercream and strawberry preserves

Provided by amendol_kris

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 16

2 2/3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1 2/3 cups granulated sugar
3/4 cup butter or 3/4 cup margarine, softened
3 eggs
1 1/2 teaspoons vanilla
1 cup milk
1/2 cup sugar
1/3 cup water
1/4 cup Grand Marnier
8 ounces of smucker's. strawberry preserves
1 cup vegetable shortening
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk or 2 tablespoons water

Steps:

  • GOLDEN CAKE:.
  • Preheat oven to 375°F Generously grease and flour two 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease paper.
  • In a small bowl, stir together flour, baking powder and salt.
  • Beat sugar and butter in large bowl until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Add vanilla.
  • Add flour and milk alternately, beginning and ending with flour, mixing on low speed.
  • Bake in prepared pans for 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto cooling rack. Cool completely.
  • GRAN MARNIER BRUSHING SYRUP.
  • Stir together sugar and water. Bring to boil. Set aside. Cool. Add Grand Marnier.
  • Using a pastry brush, soak cake thoroughly, at least twice with this syrup.
  • WHITE BUTTERCREAM FROSTING.
  • Cream butter and shortening with mixer.
  • Add vanilla.
  • Gradually add sugar, one cup at a time, beating on medium speed.
  • Scrape sides and bottom of bowl often.
  • When all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
  • FOR ASSEMBLY.
  • Place one golden cake down.
  • Spread a layer of Smucker's Strawberry Preserves on cake.
  • Spread layer of buttercream icing on top of preserves.
  • Add second cake layer on top.
  • Frost with remaining buttercream frosting.
  • Decorate as desired.

GRAND MARNIER POUND CAKE



Grand Marnier Pound Cake image

This is another one from my old recipes files.

Provided by Lynnda Cloutier

Categories     Cakes

Number Of Ingredients 12

1 cup unsalted butter,2 sticks, softened
1 2/3 cups sugar
2 cups flour
1 tsp. baking powder
1/4 ts. salt
1/4 cup grand marnier
1 tbsp. grated orange zest
5 eggs
GLAZE:
1/4 cup freshly squeezed orange juice
1/4 cups grand marnier
1/4 cup sugar

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 BUNDT CAKE



Grand Marnier Bundt Cake image

Full of orange zest and a shot of Grand Marnier makes this a very special cake. Any orange liquor can be substituted as well as packaged orange juice and orange zest in a bottle.

Provided by BakinBaby

Categories     Dessert

Time 46m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

2 oranges
1 cup butter (softened)
1 cup sugar
3 eggs
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1/4 cup Grand Marnier
1/2 cup pecans (crushed)
3 egg whites (beaten stiff)
1/2 cup sugar
1/4 cup fresh orange juice
1/3 cup Grand Marnier

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.

Nutrition Facts : Calories 425.5, Fat 24.1, SaturatedFat 12.9, Cholesterol 102, Sodium 286, Carbohydrate 47.7, Fiber 1.6, Sugar 27.9, Protein 6.3

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