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Title: Grand Marnier Pound Cake - Glorious Liqueurs
Categories: Beverages
Yield: 12 Servings
| CAKE | ||
| 1 | c | Unsalted butter, softened |
| 1 2/3 | c | Sugar |
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/4 | c | Grand Marnier |
| 1 | tb | Grated orange peel |
| 5 | Eggs | |
| GLAZE | ||
| 1/4 | c | Freshly squeezed orange |
| Juice | ||
| 1/4 | c | Grand Marnier |
| 1/4 | c | Sugar |
Cake:
Preheat the oven to 350F. Generously butter and then flour a 10 inch fluted tube pan; set aside.
Beat butter until creamy. Beat in sugar slowly until light and fluffy. Turn mixer to low, beat in flour, baking powder and salt, just until flour is absorbed. Beat in Grand Marnier and orange peel. Beat in the eggs, one at a time, beating well after each addition. Spread in prepared pan, smooth top.
Bake until the cake starts to shrink from the sides of the pan and cake tests clean, about 65 minutes. Let cool in pan on wire rack five minutes before inverting onto another rack set over a piece of waxed paper to catch drips from glaze.
Glaze:
Combine orange juice, Grand Marnier and sugar in small saucepan. Bring to a boil, lower heat and cook until a light syrup forms, about 5 minutes. Brush over warm cake. When cake is cool, transfer to serving plate.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
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