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.
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
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.
CHOCOLATE ORANGE & GRAND MARNIER TRUFFLE CAKE
This naughty pudding is the perfect way to use up all those Christmas Chocolate Oranges. A definite winner
Provided by Sara Buenfeld
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Line the base and sides of a 1kg loaf tin with cling film. Squeeze the juice from the orange and mix with 3 tbsp of the Grand Marnier. Cut away the bitter white pith from inside the orange shell, then cut the peel into fine strips and boil it in a covered pan with 300ml water for 20 mins until soft. Add the sugar, then simmer uncovered for a bit longer until you have a soft, sticky peel.
- Melt the chocolate over a pan of water, then take from the heat and beat in the butter and egg yolks, followed by the rest of the Grand Marnier.
- Whisk the egg whites until they hold their shape, then whip the cream until softly stiff. Fold both of them into the chocolate mixture.
- Spoon 5 large tbsp of the chocolate mixture into the tin, then dip the finger biscuits in the orange and Grand Marnier mixture one by one and arrange over the chocolate layer - don't soak them too much or they will fall apart. Scatter over some of the sticky peel, then spoon on another 5 tbsp of the chocolate mixture.
- Carry on layering up the biscuits and chocolate mixture until you have 4 layers of biscuit, finishing with a chocolate layer. You should only need to use half the peel. Lightly cover with cling film and freeze until ready to serve. Freeze the remaining peel separately.
- To serve, take the cake and orange peel out of the freezer no more than 1 hr before serving and strip off the cling film. Top with whipped cream and the remaining peel, and scatter with the grated chocolate. Keep chilled until ready to eat.
Nutrition Facts : Calories 599 calories, Fat 45 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.32 milligram of sodium
GRAND MARNIER MOUSSE CAKE
Chocolate cake soaked in Grand Marnier with an orange mousse topping, garnished with whipped cream and orange segments.
Provided by littleturtle
Categories Dessert
Time P1DT30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Place cake or lady fingers in the bottom of a springform pan.
- In a saucepan, over medium heat, stir water and sugar together until the sugar dissolves completely and mixture is hot.
- Remove from heat, and allow to cool completely.
- Stir in Grand Marnier.
- Drizzle surface of cake with Grand Marnier syrup, and set cake aside.
- In a small saucepan, combine Grand Marnier, Cognac, and gelatin.
- Stir over low heat until gelatin dissolves.
- In a food processor, blend sugar with orange zest for 1 minute.
- Add cream cheese; process until smooth (30 seconds).
- Add orange juice, lemon juice, and vanilla; process for another 30 seconds.
- Using an electric mixer, whip cream until fluffy.
- With processor running, add gelatin mixture to the cream cheese mixture through the feed tube of the processor, and blend until well mixed (5 seconds).
- Add whipped cream and pulse to combine (about 3 pulses).
- Pour mixture over cake; smooth surface.
- Refrigerate overnight.
- Garnish with whipped cream, orange segments, and mint leaves.
- Cut and serve.
Nutrition Facts : Calories 464.2, Fat 34.5, SaturatedFat 21.6, Cholesterol 116.7, Sodium 185.7, Carbohydrate 34.2, Fiber 0.2, Sugar 30.8, Protein 6.2
GRAND MARNIER CARROT CAKE
Delicious nuances of bright orange flavor grace this wonderfully moist carrot cake and luscious cream cheese frosting. Its taste and texture compare with what I've tried at fancy resorts and so I decided to give the cake a more fitting name. Grand Marnier Carrot Cake was originally called Sunshine Day Carrot Cake. The recipe was created expressly by me for the RSC #9 Contest.
Provided by Debs Recipes
Categories Dessert
Time 1h
Yield 1 cake, 18 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- Whisk together flour, cinnamon, baking soda, salt; set aside.
- Pour mandarin oranges with juice into blender or food processor and pulse a couple times just until oranges are roughly chopped; add enough freshly-squeezed orange juice to make 1 1/4 cups chopped mandarin orange-juice blend; set aside.
- In mixing bowl, beat eggs and add sugars; stir in oil, the mandarin orange-juice blend, liqueur, and orange zest; then stir in carrots, coconut, and optional nuts; add dry ingredients and stir well to combine.
- Pour batter into a 9x13" baking pan that has been greased and floured or just coated with no-stick cooking spray; a half-batch may be baked in either an 8x8" or 9x9" baking pan.
- Bake at 350°F for about 40 to 50 minutes or until a toothpick inserted near the center of cake comes out clean; a 9x9" cake will be done in 35 to 40 minutes; cool cake completely before frosting.
- For frosting: Beat together butter and cream cheese; stir in liqueur; gradually add powdered sugar, stirring well after each addition and gradually adding the freshly-squeezed orange juice; adjust powdered sugar and orange juice amounts as needed for proper spreading consistency.
- Because of the cream cheese it's best to keep this cake refrigerated after frosting, but for maximum flavor you may want to bring the cake back to room temperature after refrigeration. The frosted cake freezes well.
- *Note: The simple to make recipe halves very easily. Applesauce may be substituted for half of the canola oil and reduced-fat cream cheese may be used.
- **Note: The Recipezaar Kitchen Dictionary provides the following substitution: 2 tbsp unsweetened orange juice concentrate or orange juice + 1/2 tsp orange extract = 2 tbsp Grand Marnier.
Nutrition Facts : Calories 473.6, Fat 21.9, SaturatedFat 6.9, Cholesterol 51.7, Sodium 371.2, Carbohydrate 67.8, Fiber 1.5, Sugar 53.3, Protein 3.9
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.
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 ORANGE FONDUE
Steps:
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream, zest, coffee and Grand Marnier and stir constantly until the chocolate is melted and smooth. Transfer the mixture to a fondue pot and serve warm with the pound cake, doughnuts, strawberries, bananas or pretzels.
CHOCOLATE GRAND MARNIER CAKE
Categories Cake Liqueur Milk/Cream Chocolate Egg Dessert Bake Fall Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
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.
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- Using a sharp knife, peel the oranges, removing the skin and pith so the flesh is exposed. Cut between the membranes of the orange and remove the segments (you will have about 25). Squeeze the membranes over a small bowl to extract all the juice (about 1/3 cup), and reserve the juice.
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- Cointreau. Cointreau is a form of triple sec, one of the subtypes of orange liqueur. It’s used in conjunction with other forms of alcohol to sweeten and give the drink an orange flavor.
- Curacao. Curacao is yet another type of orange liqueur, but it has a brandy base instead of a clear liquor base. While this might not seem like it makes a difference, it gives the drink a richer undertone and a stronger kick.
- Brandy. However, you might not be looking for the orange flavor in Grand Marnier. You might be looking for that strong aftertaste. In that case, skip the liqueurs and go straight for the brandy.
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