Best Golden Grand Marnier Cake Recipes

Golden Grand Marnier Cake image

Provided by Redsie

Categories Dessert

Time 1h20m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 18

1/2 cup bittersweet chocolate, chopped into 1/4 inch pieces
2 -3 tablespoons Grand Marnier
1 1/2 teaspoons cake flour
3 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla
2 1/2 cups sifted cake flour
1 cup sugar
1/2 cup unblanched sliced almonds, toasted and finely ground
1 tablespoon unblanched sliced almonds, toasted and finely ground
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons grated orange zest
1 cup unsalted butter, softened
1/2 cup sugar
1/4 cup fresh orange juice
1/3 cup Grand Marnier

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 Orange Fruit Cake a.k.a. Blonde Golden Fruit Cake image

Number Of Ingredients 12

200 grams Red and Green Glace Cherries, halved
150 grams Dried Currants/Cranberries
150 grams Golden Raisins
150 grams Black Raisins
100 milliliters Orange Juice
2 pieces Orange Zest
100 milliliters Grand Marnier
250 grams Butter*
150 grams Castor Sugar*
4 pieces Eggs*
225 grams Plain Flour*
100 milliliters Grand Marnier, for drizzling onto baked cake*

Steps:

1. Combine all the dried fruits with Grand Marnier, orange juice and zest together in an airtight container. Steep for a week before using.
To make cake batter:
1. Preheat oven to 130 Deg C (for fan forced oven)/150 Deg C (for regular oven). Line a 8-inch square tin with parchment paper.
2. Cream butter and sugar till light and creamy.
3. Add in eggs one by one, beating well after each addition.
4. Sift in flour into the cake batter and beat on low speed until no clumps are seen.
5. Fold in soaked fruits and all the remaining liquid into batter.
6. Pour batter into tin, level and bake for 1.5 hours.
7. If cake is browning too quickly, cover with a piece of aluminium foil.
8. Remove cake from oven and immediately drizzle with Grand Marnier over hot cake. Remove cake from tin, pull down the side liners and let cake air and cool down completely.
9. Wrap cake and place in air-tight container and keep for at least a week at room temperature before consuming.
10. Drizzle with more Grand Marnier after a week, if desired.
Adapted from Table for 2