Grand Marnier Orange Fruit Cake Aka Blonde Golden Fruit Cake Recipes

Steps:

• 1. Combine all the dried fruits with Grand Marnier, orange juice and zest together in an airtight container. Steep for a week before using.
• To make cake batter:
• 1. Preheat oven to 130 Deg C (for fan forced oven)/150 Deg C (for regular oven). Line a 8-inch square tin with parchment paper.
• 2. Cream butter and sugar till light and creamy.
• 3. Add in eggs one by one, beating well after each addition.
• 4. Sift in flour into the cake batter and beat on low speed until no clumps are seen.
• 5. Fold in soaked fruits and all the remaining liquid into batter.
• 6. Pour batter into tin, level and bake for 1.5 hours.
• 7. If cake is browning too quickly, cover with a piece of aluminium foil.
• 8. Remove cake from oven and immediately drizzle with Grand Marnier over hot cake. Remove cake from tin, pull down the side liners and let cake air and cool down completely.
• 9. Wrap cake and place in air-tight container and keep for at least a week at room temperature before consuming.
• 10. Drizzle with more Grand Marnier after a week, if desired.
• Adapted from Table for 2

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.

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.

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.