Recipe for cooking grand marnier orange butter cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Grand Marnier Orange Butter Cake

Posted by bettyboop50 at recipegoldmine.com May 7, 2001

Serving size: 8

Cake
2 c. plus 2 Tbsp. flour
1 tsp. baking powder
1/4 tsp. salt
1 c. butter at room temperature
1 1/2 c. sugar
2 eggs
3/4 c. orange juice
3 Tbsp. orange zest
1 tsp. vanilla extract or flavoring
1 tsp. orange extract or flavoring

Filling
2/3 c. orange marmalade
3 Tbsp. Grand Marnier

Glaze
1 1/2 c. powdered\sugar sifted
3 Tbsp. Grand Marnier
1 Tbsp. unsalted butter melted
1/2 tea. orange extract or flavoring

For cake: Preheat oven to 350 degrees F.

Grease bottom and sides of two layer cake pans. Dust evenly with flour and tap out excess. Position rack in center of oven.

Sift together flour, baking powder and salt. Set aside. With a wooden spoon in mixing bowl or with electric mixer, cream butter and sugar until smooth. Add eggs one at a time, beating after each addition.

Alternately, add dry ingredients and juice, beating after each addition. Begin and end with flour. Scrape down sides of bowl and beater. Stir in grated orange zest and extract or flavorings.

Spoon batter into greased pans, level tops. Bake 30 to 35 min., until top is golden brown and cake tester inserted in center comes out clean. Cool in pans on wire rack about 10 min..

Run knife blade around edge of cake. Invert cakes on plate and cool cakes completely.

For filling: In a small bowl, blend orange marmalade with 3 Tbsp. liqueur.

To fill layers, set one layer on flat serving plate. Spread evenly with marmalade/liqueur mixture, top with second layer.

For glaze: Beat together confectioners\sugar, 3 tablespoons liqueur, melted butter and orange extract. Add orange juice to thin or more sifted sugar to thicken. Glaze should drip heavily from spatula. Spread on top of filled cake.

NOTES : Wrapped airtight, cake freezes well up to 6 months. Stored at room temperature, covered, it keeps a week.

NOTES : Wrapped airtight, cake freezes well up to 6 months. Stored at room temperature, covered, it keeps a week.