Grand Marnier Pecan Cake Recipes

GRAND MARNIER CAKE

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.

GRAND MARNIER CAKE

Steps:

• Gather the ingredients.
• Cream butter with 1 cup of the sugar until light and fluffy.
• Beat in egg yolks.
• Sift together the dry ingredients; add to the first mixture alternately with sour cream, beating until smooth.
• Stir in orange zest and chopped pecans.
• Beat egg whites until stiff; fold into batter.
• Pour batter into a buttered 9-inch tube pan and bake at 350 F for 45 to 50 minutes.
• Combine remaining 1/2 cup sugar with orange juice and Grand Marnier; pour over hot cake.
• Decorate top with pecan halves. Cool on rack before removing from pan.
• Enjoy.

GRAND MARNIER CRANBERRY POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a microwave-safe bowl, toss cranberries with Grand Marnier; microwave, covered, on high just until heated through. Cool slightly., In a large bowl, beat butter, cream cheese and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with yogurt, beating well after each addition. Drain cranberries; fold cranberries into batter., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix Grand Marnier and enough confectioners' sugar to reach a drizzling consistency. Spoon over cake.

ORANGE PECAN CAKE

Steps:

• Stir together the flour, baking powder, baking soda, and salt.
• In a large bowl, cream the butter or margarine, 3/4 cup granulated sugar, and brown sugar. Beat in eggs, then add vanilla, sour cream, and orange rind. Beat the flour mixture into the creamed mixture. Stir in the pecans. Pour the batter into a greased and floured tube pan.
• In a small bowl, mix together the remaining 1/4 cup sugar, the orange juice, and the liqueur.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done with a toothpick. Pour the orange juice mixture over the hot cake. Transfer to a rack to cool.

CHOCOLATE & GRAND MARNIER CAKE

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.

POUND CAKE WITH GRAND MARNIER-POACHED APRICOTS

Steps:

• For cake:
• Place a rack in middle of oven; preheat to 325°F. Butter and flour pan. Whisk salt, cream of tartar, cardamom, and 3 cups flour in a medium bowl.
• Using an electric mixer on high speed, beat 2 cups butter until very light and fluffy, about 5 minutes. Reduce speed to low and gradually add superfine sugar. Increase speed to high and beat until very light and creamy, 6-8 minutes longer. Add eggs 1 at a time, beating to blend between additions. Beat in cream and vanilla. Reduce speed to low; gradually add dry ingredients, mixing until mostly combined. Finish mixing with a rubber spatula just until combined. Scrape batter into prepared pan.
• Bake cake, rotating halfway through, until top is golden brown and a tester inserted into the center comes out clean, 70-80 minutes. Transfer pan to a wire rack; let cake cool completely before turning out.
• DO AHEAD: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
• For apricots and assembly:
• Bring Grand Marnier, granulated sugar, and 2/3 cup water to a boil in a small saucepan, stirring to dissolve sugar. Add apricots and ginger, reduce heat to low, and simmer gently until apricots are very soft, 20-25 minutes. Let cool.
• Remove ginger just before serving. Serve cake with apricots and syrup and whipped cream.
• DO AHEAD: Apricots can be poached 1 week ahead. Cover and chill.

GRAND MARNIER PECAN CAKE

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.