Cointreau Cake Recipes

COINTREAU MELT-IN-YOUR-MOUTH CAKE

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 COINTREAU CAKE

Steps:

• For genoise: Preheat oven to 375°F.
• Lightly butter and flour a 9 inch cake pan.
• Beat eggs and sugar in large, heatproof bowl until well-blended.
• Place bowl over low heat and whisk mixture by hand 40 times (about 1 minute).
• Return bowl to mixer and beat until cool and quadrupled in volume.
• Gently fold in flour, then butter, do not overmix.
• Pour into prepared pan.
• Bake until cake begins to pull away from side of pan and top feels springy to the touch, 20-25 minutes.
• Invert onto rack and let cool.
• For custard: Finely grate zest off the 2 oranges; reserve oranges.
• Blend yolks, sugar, cornstarch and flour in medium bowl of mixer until smooth and lemon-coloured.
• Scald milk.
• Whisk thin stream of hot milk into yolk mixture and pour custard back into saucepan.
• Cook over low heat, stirring constantly, until thick and smooth, about 10 minutes.
• Add peel.
• Place plastic wrap directly onto surface and cool completely.
• To assemble: Cut cake into 3 even layers using a long, serrated knife.
• Brush each layer with some of the Cointreau.
• Set 1 layer on a cake plate and spread with half of custard.
• Repeat with second layer.
• Add third layer.
• Frost top and sides with whipped cream.
• Thinly slice and remove membranes from sections of reserved oranges.
• Try to make attractive pieces.
• Decorate top of cake with these if desired.
• Refrigerate until ready to serve.

COINTREAU CAKE

Steps:

• Sift flour, baking soda and salt together. Cream butter. Add sugar gradually and beat 5 minutes. Add corn syrup and vanilla. Add eggs one at a time. Add chocolate. Mix milk with 1/2 cup Cointreau. Add flour and milk mixture alternately.Mixing well between additions. Pour into a 10 inch tube pan, greased and floured. Bake at 325 for 70 minutes. Cool cake 10 minutes. Remove from pan. Baste with 1/4 cup Cointreau. When cake is cold, turn upside down and baste with remaining Cointreau.

COINTREAU CAKE

Steps:

• Sift flour, salt and baking soda
• Cream butter.
• Add sugar gradually and beat 5 minutes
• Add corn syrup and vanilla
• Add room temperature eggs, one at a time, beating well after each one.
• Add chocolate
• Mix milk and 1/2 cup Cointreau
• With mixer on low, add flour and milk mixture alternately.
• Use greased and floured 10 inch tube pan. Pour in batter
• Bake at 325 for 70 minutes
• Cool cake for 10 minutes
• Remove from pan and baste with 1/4 cup Cointreau