Grand Marnier Pound Cake Recipes

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.

Steps:

• CAKE:
• Preheat oven to 350. Generously butter a 10-inch fluted tube pan; then sprinkle it with flour, tapping out excess. Set aside.
• In large bowl, beat butter until creamy.
• Gradually beat in sugar, continue beating until the mix is light and fluffy.
• Turn mixer to low, sift in flour, baking powder, and salt. Beat until flour is absorbed. Beat in Grand Marnier and orange zest.
• Beat in eggs, one at a time, beating well after each addition. Add mini-chips.
• Spread the batter in the prepared pan, smoothing the top even.
• Bake for 1 hour or until the cake shrinks from the side of the pan. You can use the toothpick method too!
• Let stand in the pan on a wire rack for 10 minutes, then carefully unmold the cake onto a second rack placed over a piece of wax paper or foil.
• GLAZE:.
• Meanwhile, combine the orange juice, Grand Marnier and sugar in a small saucepan. Bring to a boil over moderate heat.
• Lower heat and simmer until the mixture forms a light syrup, about 5 minutes.
• Brush the syrup all over the warm cake.
• When cooled, transfer it to a serving plate.

Steps:

• 1. In a microwave, heat cranberries and liqueur just until heated through. Set aside.
• 2. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to batter alternately with yogurt. Drain cranberries; fold into batter.
• 3. Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• 4. Combine confectioners' sugar and liqueur; drizzle over 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.

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.

Steps:

• 1. For the cake, preheat oven to 350. Generously grease a 10 inch fluted tube pan. Set aside.
• 2. In a large bowl with mixer on high speed, beat butter til creamy. Gradually beat in the sugar and continue beating til mixture is light and fluffy. Turn mixer speed to low.l
• 3. Sift in flour, baking powder and salt. Beat just til flour is absorbed. Beat in Grand Marnier and orange zest. Beat in eggs 1 at a time, beating well after each addition.
• 4. Spread batter into prepared pan. Smooth the top evenly. Bake til cake shrinks from side of pan and skewer inserted in middle comes out clean, about 1 hour and 5 minutes. Let stand in pan on wire rack for 10 minutes, then carefully unmold cake onto a second rack. placed over a piece of wax paper or foil
• 5. For gflaze: mix the orange juice, Grand Marnier and sugar in a small pan. Bring to a boil over medium heat, lower heat and simmer til mixture forms a light syrup, about 5 minutes. Brush the syrup all over the warm cake. When the cake is cool, transfer it to a serving plate.

Steps:

• GOLDEN CAKE:.
• Preheat oven to 375°F Generously grease and flour two 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease paper.
• In a small bowl, stir together flour, baking powder and salt.
• Beat sugar and butter in large bowl until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add vanilla.
• Add flour and milk alternately, beginning and ending with flour, mixing on low speed.
• Bake in prepared pans for 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto cooling rack. Cool completely.
• GRAN MARNIER BRUSHING SYRUP.
• Stir together sugar and water. Bring to boil. Set aside. Cool. Add Grand Marnier.
• Using a pastry brush, soak cake thoroughly, at least twice with this syrup.
• WHITE BUTTERCREAM FROSTING.
• Cream butter and shortening with mixer.
• Add vanilla.
• Gradually add sugar, one cup at a time, beating on medium speed.
• Scrape sides and bottom of bowl often.
• When all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
• FOR ASSEMBLY.
• Place one golden cake down.
• Spread a layer of Smucker's Strawberry Preserves on cake.
• Spread layer of buttercream icing on top of preserves.
• Add second cake layer on top.
• Frost with remaining buttercream frosting.
• Decorate as desired.