Goldengrandmarniercake Recipes

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GRAND MARNIER CAKE



Grand Marnier Cake image

Make and share this Grand Marnier Cake recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
3 egg yolks
1 teaspoon Grand Marnier (or any orange liquor)
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
orange rind, grated
1/2 cup walnuts, chopped
3 cups egg whites, beaten
1/2 cup sugar
1/4 cup orange juice
1/3 cup Grand Marnier

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 GRAND MARNIER CAKE



Golden Grand Marnier Cake image

I think this is from the Cake Bible. Have to bake this for my brother - he loves Grand Marnier!! Will keep you posted!!

Provided by Redsie

Categories     Dessert

Time 1h20m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 18

1/2 cup bittersweet chocolate, chopped into 1/4 inch pieces
2 -3 tablespoons Grand Marnier
1 1/2 teaspoons cake flour
3 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla
2 1/2 cups sifted cake flour
1 cup sugar
1/2 cup unblanched sliced almonds, toasted and finely ground
1 tablespoon unblanched sliced almonds, toasted and finely ground
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons grated orange zest
1 cup unsalted butter, softened
1/2 cup sugar
1/4 cup fresh orange juice
1/3 cup Grand Marnier

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.

Nutrition Facts : Calories 297.7, Fat 15.4, SaturatedFat 9.3, Cholesterol 72.8, Sodium 248.8, Carbohydrate 36.9, Fiber 0.5, Sugar 19.7, Protein 3.4

GOLDEN POUND CAKE



Golden Pound Cake image

Provided by Guy Fieri

Categories     dessert

Time 2h45m

Yield 10 to 12 servings

Number Of Ingredients 17

1 1/2 cups, plus 2 tablespoons unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
3 cups cake flour
2 tablespoons all-purpose flour
1/2 cup buttermilk
1/2 cup heavy cream
2 tablespoons confectioners' sugar
1 cup Cranberry Citrus Glaze, recipe follows
2 cups cranberries (fresh or frozen)
1/4 cup water
1/2 cup sugar
2 oranges, zested and juiced
1 lemon, zested and juiced

Steps:

  • In a stand mixer, fitted with the batter blade, cream the butter and the sugar for 8 minutes on medium speed, scraping down the sides often with a rubber spatula. Lower the speed to medium- low and add the eggs, 1 at a time, combining well after each addition. Add the vanilla and the orange and lemon zest.
  • Add half of the flour, with the mixer off, then turn the mixer on low speed to combine. Add the buttermilk and cream and when well combined add the remaining flour. Continue to mix for an additional 3 minutes on medium-low speed.
  • Butter and flour a tube pan. Pour the batter into the pan, tapping the pan on the counter a few times to eliminate air bubbles and put in a cold oven. Set the oven to 325 degrees F and after 45 minutes, carefully rotate the cake and continue to bake another 30 to 40 minutes. Check by inserting a wooden skewer into the center and when it comes out dry, remove the pan from the oven. The cake will fall a bit, but let it rest for 30 minutes. Run a sharp, thin knife around the edges of the pan and let rest for 10 minutes more.
  • Invert the cake onto a parchment lined cooling rack.
  • Cook's Note: Put a piece of parchment paper on top of the cake and pan, then flip gently over and allow to cool to room temperature.
  • Dust with the confectioners' sugar, then slice and serve with Cranberry Citrus Glaze.
  • In a small saucepan, over medium heat, add the cranberries and water. Cook until the cranberries start to pop, about 3 minutes, then add the remaining ingredients and reduce the heat to low. Simmer until thickened, about 15 minutes. Puree with stick blender and strain into a serving bowl. Serve or refrigerate until ready to use.
  • Cook's Note: This glaze can be made ahead.

CHOCOLATE GRAND MARNIER CAKE



Chocolate Grand Marnier Cake image

Categories     Cake     Liqueur     Milk/Cream     Chocolate     Egg     Dessert     Bake     Fall     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

Cake:
10 ounces bittersweet chocolate, chopped
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
6 large eggs, separated
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon finely grated orange peel
2 teaspoons vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt
Icing:
7 ounces bittersweet chocolate, chopped
7 tablespoons unsalted butter, cut into 1-inch cubes, room temperature
2/3 cup whipping cream

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter 10-inch-diameter springform pan; line bottom with parchment paper round. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly. Using electric mixer, beat sugar and butter in large bowl 2 minutes. Beat in egg yolks, Grand Marnier, orange peel, and vanilla. Stir in lukewarm chocolate. Add flour and salt; stir to blend. Using clean dry beaters, beat egg whites in another large bowl until peaks form. Fold whites into chocolate mixture in 3 additions. Transfer batter to prepared springform pan.
  • Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (top will fall slightly). DO AHEAD: Can be made 1 day ahead. Cool completely; cover and let stand at room temperature.
  • For icing:
  • Place chocolate and butter in medium metal bowl. Bring cream to boil in small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth.
  • Run thin knife around inside of cake pan; remove pan sides. Invert cake onto 10-inch removable tart pan bottom or cardboard round. Place on rack set in rimmed baking sheet. Remove cake pan bottom and parchment. Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused). Chill until glaze sets, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.
  • Cut into wedges and serve.

GRANDMA'S MOIST CAKE



Grandma's Moist Cake image

This very moist yellow cake recipe comes from my boyfriend's grandmother. We usually serve it with chocolate buttermilk icing.

Provided by Patricia Taylor

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 6

1 cup butter
2 cups white sugar
4 eggs
2 ½ cups self-rising flour
1 cup milk
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.
  • In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans.
  • Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 393.9 calories, Carbohydrate 53.9 g, Cholesterol 104.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 471.5 mg, Sugar 34.6 g

GOLDEN CAKES



Golden Cakes image

This is an old recipe from the 1923 era. Frost with boiled frosting, using whites of eggs in frosting. Decorate with maraschino cherries.

Provided by Gale

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 30m

Yield 15

Number Of Ingredients 9

½ cup butter, softened
1 ½ cups white sugar
4 egg yolks
1 egg white
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ cup milk
¼ teaspoon almond extract
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
  • In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
  • In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
  • Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 36.6 g, Cholesterol 71.5 mg, Fat 7.7 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 4.4 g, Sodium 101.1 mg, Sugar 20.5 g

GRANDMA'S CAKE



Grandma's Cake image

Grandmas are so awesome because they're sweet and make the best desserts, like rich and moist cake that is great for any occasion.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield Makes 24 servings.

Number Of Ingredients 8

1 cup (2 sticks) butter or margarine, softened
2 cups sugar, divided
6 eggs
2 tsp. vanilla
1 cup flour
1 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
2 tsp. baking powder
1 cup water

Steps:

  • Preheat oven to 350°F. Beat butter and 1 cup of the sugar in large bowl with electric mixer until light and fluffy. Blend in eggs and vanilla. Add flour, cereal and baking powder; mix well. Pour into lightly greased 13x9-inch baking pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Meanwhile, mix remaining 1 cup sugar and water in small saucepan. Bring to boil on medium-high heat. Boil 5 minutes.
  • Remove cake from oven. Immediately pour hot sugar mixture over cake. Cool cake completely in pan on wire rack. Cut into 24 squares to serve.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

CHOCOLATE & GRAND MARNIER CAKE



Chocolate & Grand Marnier Cake image

I was running out of ideas on what to make for a friend for her upcoming 50th so I made this cake and she was ecstatic. I knew that after dinner she enjoyed a glass of milk with an ounce of Grand Marnier mixed in, so what better way to surprise her than with this decadent birthday cake? -Lorraine Caland, Shuniah, Ontarior

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 19

1/2 cup butter, softened
1-2/3 cups sugar
3 large eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1-1/3 cups water
WHIPPED CREAM:
2-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
FILLING:
1 envelope unflavored gelatin
3/4 cup thawed frozen orange juice concentrate
3/4 cup sugar
1/2 cup Grand Marnier, divided
3 tablespoons grated orange zest

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, salt, baking soda and baking powder; add to creamed mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate, covered, 1 hour or until very cold., For filling, in a small saucepan, sprinkle gelatin over orange juice concentrate; let stand 1 minute. Stir in sugar. Heat and stir over low heat until gelatin is completely dissolved. Stir in 1/4 cup Grand Marnier and orange zest. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, about 10-15 seconds.), Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat twice. Top with remaining cake layer., To frost cake, cut a hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert #829 or other large star pastry tip. Gently stir whipped cream; spoon into bag and pipe onto top and sides of cake. Refrigerate at least 4 hours before serving.

Nutrition Facts :

GOLDEN FRUITCAKE



Golden Fruitcake image

Fruitcake has been favored by my family ever since my sister shared this light version. It's moist and filled with goodies.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 9 loaves (5 slices each).

Number Of Ingredients 14

2 packages (15 ounces each) golden raisins
1-1/2 cups shortening
2-1/4 cups sugar
8 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup milk
2-1/2 cups chopped walnuts
1-1/3 cups diced candied pineapple (about 8 ounces)
1 cup chopped candied cherries (about 8 ounces)
1 cup sweetened shredded coconut

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.

Nutrition Facts :

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From bakersroyale.com


GRAND MARNIER MOLTEN CHOCOLATE CAKES - BAKER BY NATURE
2018-07-26 Preheat oven to 450°F. Spray two 6-ounce ramekins well with nonstick cooking spray and place on a baking sheet. Set aside. Add the butter and semi-sweet chocolate to a large microwave safe bowl and microwave in 20-30 second increments, making sure to stir well after each increment, until melted and smooth.
From bakerbynature.com


GRAND MARNIER CHRISTMAS CAKE - 9KITCHEN - NINE.COM.AU
Preheat oven to 150°C/130°C fan-forced. Line base and sides of deep 19cm-square cake pan with two layers of brown and two layers of baking paper, bringing paper 5cm above sides. Beat butter and sugar in small bowl with electric mixer until just combined. Add eggs one at a time, beating until just combined between additions.
From kitchen.nine.com.au


GET THE GOOD STUFF / GOLDEN GRAND MARNIER CAKE - BLOGGER
2010-12-19 Details: Bakeware - 9-cup Bundt pan. Oven temperature - 350 degrees. Bake time - 55 minutes. Notes - slightly overbrowned at this bake time. Half of the syrup was brushed on immediately after baking with cake in pan on rack. Cake was then cooled 10 minutes and inverted onto serving plate and brushed with remaining syrup.
From cakebibleproject.blogspot.com


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