GRAND MARNIER CAKE
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
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
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
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
GOLDEN GRAND MARNIER CAKE
I think this is from the Cake Bible. Have to bake this for my brother - he loves Grand Marnier!! Will keep you posted!!
Provided by Redsie
Categories Dessert
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.
Nutrition Facts : Calories 297.7, Fat 15.4, SaturatedFat 9.3, Cholesterol 72.8, Sodium 248.8, Carbohydrate 36.9, Fiber 0.5, Sugar 19.7, Protein 3.4
BIG CHEESECAKE W/GRAN MARNIER SAUCE
This is a blue ribbon recipe from Just-A- Pinch recipe site on FB. This cake was made and submitted by Rose Rauhauser, who says, "It's big, creamy and delicious. Enjoy". It can be a low carb dessert without the sauce. Comments from the Test Kitchen: Great cheesecake... amazing sauce! You could easily use strawberries or blueberries in the recipe, depending on what you have on hand.
Provided by Nana Lee
Categories Cheesecake
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- VANILLA CRUST:.
- Beat butter and sugar until fluffy.
- Add egg yolk, vanilla and beat; add flour and salt mix until dough forms.
- Shape into a ball, wrap in plastic refrigerate for 30 minutes.
- Press dough into the bottom of 9 3/4 to 10 inch spring form pan that has been lightly greased.
- Wrap bottom of springform pan in a double sheet of foil.
- Bake crust at 350 for 15 to 20 minutes until slightly golden.
- Remove and cool completely.
- You could also use a pre-made Oreo crust.
- CREAM CHEESE FILLING:
- Beat all the cream cheese until light and fluffy, scraping down when necessary.
- Add sugar and flour gradually.
- Add sour cream and vanilla beat until smooth.
- Add eggs one at a time, beating until just combined.
- Pour into prepared pan.
- Place into a water bath and bake at 350 for 45 minutes.
- Lower temperature to 325 for at least 30 minutes or until firm in the middle (may take an additional 45 minutes).
- Turn oven off when done and leave the cheesecake in the oven for 1 hour longer.
- Remove and cool completely.
- Refrigerate uncovered for at least 6 hours or overnight.
- RASPBERRY GRAN MARNIER SAUCE:.
- Put the jam and Gran Mariner in a bowl and mix together until it isn't lumpy, add raspberries and mix, refrigerate until serving cheesecake, spoon over each slice as desired.
Nutrition Facts : Calories 935.3, Fat 59.7, SaturatedFat 33.5, Cholesterol 269, Sodium 564.9, Carbohydrate 90, Fiber 4.1, Sugar 67.3, Protein 13.3
GRAND MARNIER CRANBERRY POUND CAKE
This is a bit different than the usual pound cakes I've prepared. The combination of cranberries and orange liqueur is incredible. -Kathy Hunter, Woodland, Washington
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 425 calories, Fat 12g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 259mg sodium, Carbohydrate 71g carbohydrate (50g sugars, Fiber 2g fiber), Protein 5g protein.
GRAND MARNIER POUND CAKE
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
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
CHOCOLATE & GRAND MARNIER CAKE
I was running out of ideas on what to make for a friend for her upcoming 50th so I made this cake and she was ecstatic. I knew that after dinner she enjoyed a glass of milk with an ounce of Grand Marnier mixed in, so what better way to surprise her than with this decadent birthday cake? -Lorraine Caland, Shuniah, Ontarior
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts :
GRAND MARNIER CRêPE CAKE
Provided by Lillian Chou
Categories Cake Liqueur Milk/Cream Mixer Egg Dessert Bastille Day Orange Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 (dessert) servings
Number Of Ingredients 10
Steps:
- Blend eggs, milk, 1/2 cup cream, and 1/2 teaspoon vanilla with flour, salt, 1/4 cup confectioners sugar, and 1 teaspoon zest in a blender until just smooth.
- Brush a 10-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot. Pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is golden and top is just set, 15 to 45 seconds. Loosen edge of crépe with a heatproof rubber spatula, then flip crêpev over with your fingertips and cook 15 seconds more. Transfer to a plate. Continue making crêpes, brushing skillet with butter each time and stacking on plate.
- Beat remaining 2 1/2 cups cream, 1/2 teaspoon vanilla, 3/4 cup confectioners sugar, 1 teaspoon zest, and Grand Marnier in a large deep bowl with an electric mixer until cream holds stiff peaks.
- Center a crêpe on a serving plate and spread with 1/4 cup cream. Continue stacking crêpes and spreading with cream, ending with a crêpe. Chill, covered, at least 4 hours and up to 24.
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