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Grand Marnier Pound Cake

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Submitted by bobi

YIELD

servings

PREP

30 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 237
CUP ML BUTTER, UNSALTED
softened
1 ⅔ 394
CUPS ML SUGAR
2 473
1 5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
¼ 59
CUP ML LIQUEUR
grand marnier or cointreau, orange flavor *
1 15
TABLESPOON ML ORANGE ZEST
grated
5 5
LARGE LARGE EGGS
12 346.8
OUNCES ML/G MINI CHOCOLATE CHIPS
glaze
¼ 59
CUP ML ORANGE JUICE
freshly squeezed
¼ 59
CUP ML LIQUEUR
grand marnier or cointreau, orange flavor *
¼ 59
CUP ML SUGAR

Directions

CAKE: Preheat the oven to 350℉ (180℃).

Generously butter a 10-inch (9- cup) fluted tube pan; then sprinkle it with flour, tapping out the excess. Set aside.

In a large bowl with the electric mixer on high speed, beat the butter until creamy.

Gradually beat in the sugar and continue beating until the mixture is light and fluffy.

Turn the mixer speed to low.

Sift in the flour, baking powder, and salt.

Beat just until the flour is absorbed.

Beat in the Grand Marnier and orange zest.

Beat in the 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 until the cake shrinks from the side of the pan and a skewer inserted in the middle comes out clean, about 1 hour and 5 minutes (maybe less).

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 aluminum foil.

GLAZE: Meanwhile, combine the orange juice, Grand Marnier, and sugar in a small saucepan.

Bring to a boil over moderate heat.

Lower the heat and simmer until the mixture forms a light syrup, about 5 minutes.

Then brush the syrup all over the warm cake.

When it is cool, transfer it to a serving plate.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 359g (12.7 oz)
Amount per Serving
Calories 1404 46% from fat
 % Daily Value *
Total Fat 72g 110%
Saturated Fat 42g 212%
Trans Fat 0g
Cholesterol 386mg 129%
Sodium 250mg 10%
Total Carbohydrate 62g 62%
Dietary Fiber 6g 22%
Sugars g
Protein 35g
Vitamin A 35% Vitamin C 12%
Calcium 10% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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