Best Orange Cointreau Cake Recipes

COINTREAU MELT-IN-YOUR-MOUTH CAKE

Cointreau Melt-In-Your-Mouth Cake image

Sinful, but REALLY good. The glaze soaks in, making the cake very moist. I usually serve this cake with a "special coffee" made with Cointreau as well.

Provided by Just Call Me Martha

Categories Breads

Time 1h15m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 12

Ingredients

1 box yellow cake mix
1 package vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1/2 cup orange juice
1/2 cup Cointreau liqueur
1 cup sugar
1/2 cup butter
1/4 cup orange juice
1/4 cup Cointreau liqueur
1 1/2 cups fresh raspberries (or strawberries)
1 tablespoon orange rind

Steps:

In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, orange juice and Cointreau.
Beat well for 10 minutes.
Pour into lightly greased bundt pan.
Bake at 350 for 45- 60 minutes until done.
Let stand 10 minutes.
Turn out of pan.
While cake is baking, boil sugar, butter, orange juice and Cointreau for roughly 5 minutes.
Pour over cake while cake is still warm.
To serve, top each slice with fresh raspberries and a sprinkle of orange peel.

ORANGE WALNUT CAKE

Orange Walnut Cake image

Provided by Florence Fabricant

Categories dessert

Time 1h45m

Yield 1 large cake, serving 12

Number Of Ingredients 11

Ingredients

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 pound butter, softened
1 1/2 cups sugar
3 eggs
1 1/4 cups fresh orange juice
1 cup finely chopped walnuts
2 tablespoons grated orange rind
2 tablespoons Cointreau, Triple Sec or Grand Marnier

Steps:

Preheat oven to 350 degrees. Butter and flour a nine-inch springform baking pan.
Sift flour, baking powder, baking soda and salt together and set aside. Beat the butter and one-and-a-third cups of the sugar together until light, then beat in the eggs. Add the flour alternately with one cup of the orange juice. Fold in the walnuts and orange rind.
Spread batter in prepared pan and bake about 1 hour and 10 minutes, until browned and a cake tester comes out clean.
Shortly before the cake is finished baking, simmer the remaining one-fourth cup of orange juice with the remaining sugar and the liqueur until the mixture is reduced to about three tablespoons and is syrupy.
As soon as the cake is done, poke it about a dozen times with a skewer, then brush the warm glaze over it. Allow to cool completely before removing from the pan.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 125 milligrams, Sugar 27 grams, TransFat 1 gram