GRAND MARNIER PECAN CAKE
A fantastic alternative to those yucky old fruitcakes/ door stops. Rich, buttery....a really great holiday gift that you will be proud to give, or to serve.
Provided by DeSouter
Categories Dessert
Time 1h30m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees farenheit.
- Mix raisins, pecans, flour and salt.
- Cream butter and sugar.
- Add egg yolks, dissolved baking soda and Grand Marnier.
- Beat the egg whites until stiff.
- Combine all three mixtures and fold in the six egg whites.
- Bake for one hour.
- Recipe makes either:.
- one 10" tube pan.
- two 9" kugelhopf or bundt pans.
- two 9x5 loaf pans.
- three 8x4 loaf pans.
- Cool and wrap in foil.
- Refrigerate for 10 days.
- After a week you may wrap the cake in cheesecloth soaked in Grand Marnier and rewrap with foil.
- You may repeat this soaked cheesecloth step as often as you like, as it will make the cake dense-- and a bit boozy.
Nutrition Facts : Calories 783.8, Fat 51.8, SaturatedFat 19.4, Cholesterol 150.6, Sodium 267.2, Carbohydrate 79.6, Fiber 5.1, Sugar 49.2, Protein 8.2
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