Grand Marnier Cakes | Southern Living
Layer cakes might be the cover girls, but a pound cake holds sway in our Southern kitchens. This recipe reflects the Southern practice of adding a bit of liqueur or other spirits to a cake to ensure it stays moist and delicious.
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Ingredients:
CAKES
2 1/2 cups all-purpose flour, plus more for pan; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 1/4 cups granulated sugar; 1 cup salted butter, plus more for pan; 3 large eggs; 1 cup sour cream; 2 tablespoons orange zest; 1/2 cup finely chopped roasted blanched almonds
GLAZE
1/2 cup granulated sugar; 1/2 cup orange liqueur; 1/4 cup fresh orange juice
ADDITIONAL INGREDIENTS
1 cup heavy cream; 1 tablespoon powdered sugar; Orange segments (such as blood orange, navel, or mandarin)
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Chocolate Pound Cake - And My Namas Chocolate Icing.
Cooking with Brenda Gantt, Andalusia, Alabama.
It's gonna be good y'all!
My first cookbook, “It’s Gonna Be Good Y’all,” is set for a November release. To preorder, call 1-833-839-6871or go to
brendaganttbook.com.
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At its most basic, cooking means applying heat to food. Whether the food is baked, fried, sautéed, boiled, or grilled, it's all cooking.
People still cook some foods over an open flame, in addition to using tools like microwaves toasters, and stovetops.
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Chocolate Pound Cake - And My Namas Chocolate Icing.
#ChocolatePoundCake
#yummy
#brendagantt2023
After I discovered this recipe, I only make orange cake like this!
After I discovered this recipe, I only make orange cake like this!
You’re gonna love making that orange cake!
???? ACTIVATE THE NOTIFICATIONS
????Ingredients
2 eggs
1 cup sugar
180ml/5oz oil
1 cup orange juice
2 cups wheat flour
1 cup orange juice
1 cup sugar
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Chocolate Cake With Grand Marnier Frosting
Chocolate Cake With Grand Marnier Frosting
• INGREDIENTS
• 2 cups of sugar
• 1 ¾ cups of flour
• ¾ cups of Hershey’s Coca
• 1 ½ teaspoon of baking powder
• 1 ½ teaspoon of baking soda
• 1 teaspoon of salt
• 2 eggs
• 1 cup of milk
• ½ cup of canola oil
• 2 teaspoon of chocolate extract
• 1 teaspoon of vanilla extract
• 1 cup of boiling water
Frosting
• 1 8 ounce container of cool whip
• 4 ounces of cream cheese
• 1 tablespoon of mascarpone cheese
• 2 tablespoons of heavy whipping cream
• 1 1/2 cup of sifted powdered sugar
• 1 tablespoon of grand marnier
Christy Rost's Grand Marnier Valentine's Bundt Cake
Garnished with orange slices, a border of Chantilly cream, or swirls of buttercream frosting along the base of the cake, Grand Marnier Valentine Bundt Cake is a heartfelt gift from the oven. Recipe below. (via Christy Rost)
Grand Marnier Valentine's Bundt Cake
Ingredients
1 ¼ cups flour
½ teaspoon baking powder
Pinch of baking soda
½ teaspoon salt
6 tablespoons unsalted butter, softened
¾ cup sugar
1 tablespoon orange zest
2 eggs, at room temperature*
2 tablespoons milk
2 teaspoons Grand Marnier
1 teaspoon vanilla
Nordic Ware Floral Heart Bouquet Bundt pan (6 cup capacity)
Position the oven rack in the center of the oven and preheat to 350 degrees. In a medium bowl, stir together flour, baking powder, baking soda, and salt until well blended; set it aside.
In the large bowl of an electric mixer, cream butter, sugar, and orange zest until light and fluffy, about 8 minutes. Add eggs, beating well after each addition. Gradually add flour mixture to creamed mixture alternately with the milk, beating until the batter is thick. Add Grand Marnier and vanilla, mixing well.
Spray the 6-cup heart-shaped bundt pan well with nonstick baking spray-with-flour. Spoon the batter into the pan, tap it several times on the bottom to settle the batter into the pan, and bake 30-33 minutes or until a tester inserted into the cake comes out clean. Remove the cake from the oven and set it on a wire rack to cool. When the cake is almost cool, run a sharp knife along the center of the pan to loosen the cake, tap it several times on the bottom, place a wire rack over the top of the cake, and invert it to display the cake’s floral pattern.
Brush gently with Grand Marnier syrup, allowing it to soak into the cake and drip down the sides. Set the cake aside until the syrup has set. Transfer the cake to a platter and garnish as desired.
Grand Marnier Syrup
In a small bowl, whisk together ½ cup sifted confectioners’ sugar and ¼ cup Grand Marnier until the syrup is smooth.
*Chef’s Note: For a moister cake, use 3 large eggs instead of 2
Yield: 1 cake
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