Grand Marnier Cake
Yield
1 cakePrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| ¼ | cup |
orange juice
|
|
| 1 ½ | cups |
sugar
|
|
| ⅓ | cup |
liqueur
grand marnier or cointreau, orange flavor |
*
|
| 3 | large |
eggs
separated |
|
| 2 | tablespoons |
almonds
slivered, blanched |
|
| 2 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
sour cream
|
|
| 1 | each |
orange zest
grated |
*
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 59 | ml |
orange juice
|
|
| 355 | ml |
sugar
|
|
| 79 | ml |
liqueur
grand marnier or cointreau, orange flavor |
*
|
| 3 | large |
eggs
separated |
|
| 3E+1 | ml |
almonds
slivered, blanched |
|
| 473 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
sour cream
|
|
| 1 | each |
orange zest
grated |
*
|
| 118 | ml |
nuts
chopped |
|
Directions
- Preheat oven to 350℉ (180℃). Grease 9-inch tube pan 2. Cream butter and 1 cup of the sugar until light and fluffy. Beat in egg yolks, one at a time.
- Combine flour, baking powder, and baking soda; add alternately with sour cream to egg mixture, mixing well each addition. Stir in orange rind and chopped nuts.
- Beat egg whites until stiff but not dry; fold into batter.
- Turn batter into pan; bake in preheated oven for 45 to 50 min.
- Combine remaining sugar, orange juice and Grand Marnier. Spoon over hot cake in pan; decorate with almonds. Cool before removing from pan.
