When we think of cake with a touch of liquor in it, our minds might conjure up a rum cake. Last May I featured a Margarita cake which may have been my most viewed recipe. Today, I present Grand Marnier cake. Why? Because it's delicious! And do you know that adding a touch of booze to your cake recipes keeps them moist longer? It's true. Our friends in the South figured that out a long time ago. Cheers to them!
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
1 cup salted butter
3 large eggs
1 cup sour cream (game changing ingredient)
2 tablespoons orange zest (from 1 large orange)
1/2 cup finely chopped roasted blanched almonds
1/2 cup granulated sugar
1/2 cup orange liqueur (such as Grand Marnier)
1/4 cup fresh orange juice (from 1 large orange)
Preheat oven to 350°F. Grease and flour a Bundt or Tube pan.
Whisk together flour, baking powder, baking soda, and salt in a bowl.
Beat sugar and butter with an electric mixer on medium speed until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time every minute or so while beating.
Add flour mixture and sour cream to sugar mixture. Add orange zest and almonds, and beat on medium until combined.
Pour batter into prepared pan and bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cake cool on a wire rack then turn out onto a serving dish.
Prepare the Glaze: Combine sugar, orange liqueur, and orange juice in a small saucepan; bring to a boil over medium, stirring constantly until sugar dissolves. Brush hot Glaze over warm cake.
Serve warm with a scoop of vanilla ice cream. M Mm Mmm.
Items available at The Pot Rack to assist in the making of this dish:
Joseph Joseph Nested Mixing Bowls
Microplane Fine Zester
Verve Citrus Juicer