Best Katos Grand Marnier Dessert Recipes

GRAND MARNIER BUNDT CAKE

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.

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.

KATO'S GRAND MARNIER DESSERT

Steps:

• May substitute with other orange liquer, orange juice or soda pop.
• But the best flavour comes from the liquers.
• Preheat oven to 350 degrees Sift flour, baking powder and salt.
• Combine eggs, butter, brown sugar, coconut, almonds, raisins, lemon extract, rind and liquer, blend well.
• Mix the moist and dry ingredients together for 4 minutes on medium speed.
• Slowly add milk to mixture as needed to make a moist cake batter.
• Set aside for 10 minutes.
• Butter and flour your cake pan.
• (Bake the cake batter in just one pan.) Mix the cake batter again for 3 minutes.
• Pour into your prepared pan and bake at 350 degrees for 45- 50 minutes.
• Serve with vanilla bean or custard ice cream--.