Best Grand Marnier Orange Fruit Cake Aka Blonde Golden Fruit Cake Recipes

GRAND MARNIER FRUIT CAKE

Steps:

• Combine fruit, nuts, and rind in large bowl.
• Cook sugar in large frying pan over low heat, without stirring, until it begins to melt, then stir until sugar is melted and browned lightly. Remove from heat, slowly stir in juice; return to low heat, stir until sugar dissolves (do not boil). Stir in liqueur.
• Pour syrup over fruit mixture. Cover with plastic wrap; store mixture in a cool, dark place for 10 days, stirring every day.
• Preheat oven to 300 degrees F. Line base and sides of deep 9-inch round or deep 8-inch square cake pan with two layers of parchment paper, extending paper 2 inches above edge of pan.
• Beat butter and brown sugar in small bowl with electric mixer until just combined; beat in eggs, one at a time. Stir butter mixture into fruit mixture. Mix in sifted flour; spread mixture into pan. Tap pan firmly on counter to settle mixture into pan; level cake mixture with wet spatula.
• Bake cake about 3 1/2 hours. Remove cake from oven, brush with extra liqueur; cover hot cake with foil, then turn upside down to cool overnight.
• Trim top of cake with sharp knife to ensure it sits flat when turned upside down. Mix a little fondant and cold water to a sticky paste. Spread about 2 tablespoons of this mixture into the center of a sheet of parchment paper about 2 inches larger than the cake; position cake upside down on paper.
• Using spatula and small pieces of fondant, patch any holes on cake.
• Brush egg white evenly over cake. Knead white fondant on surface dusted with confectioners' sugar until smooth; roll to 1/4-inch thickness. Lift icing onto cake with rolling pin, smoothing icing over cake with hands dusted with confectioners' sugar. Using sharp knife, cut excess icing away from base of cake.
• Mix scraps of fondant and cold water to a sticky paste. Spread about 2 tablespoons of paste in center of board; center cake on prepared board. Move the cake to the correct position on the board; using sharp craft knife or scalpel, carefully cut away excess parchment paper extending around base of cake.
• Secure ribbon around cake using pins (remove before cutting cake). Push drageés gently into icing in the design of your choice.

GRAND MARNIER CAKE

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.

GRAND MARNIER ORANGE FRUIT CAKE A.K.A. BLONDE GOLDEN FRUIT 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

GRAND MARNIER CAKE

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 FRUITCAKE

Steps:

• Place raisins in a large bowl; cover with boiling water and let stand for 5 minutes. Drain well and set aside. , In another large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, salt and baking soda; add to creamed mixture alternately with milk. Stir in the walnuts, pineapple, cherries, coconut and raisins. , Spoon into nine greased 5-3/4x3x2-in. loaf pans. Bake at 300° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

GOLDEN GRAND MARNIER CAKE

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.