Grand Marnier Lb. Cake
Description
This elegant Grand Marnier Pound Cake combines the classic richness of butter and eggs with the bright, sophisticated notes of orange liqueur and dark chocolate. The batter is dense yet tender, studded with mini chocolate chips that melt slightly during baking for pockets of gooey sweetness. A homemade Grand Marnier and orange juice syrup is brushed over the warm cake, ensuring every bite is moist and aromatic. It is an impressive dessert for holiday gatherings, afternoon tea, or as a special treat to elevate a simple coffee break. The balance of citrus and chocolate makes it a crowd-pleaser that feels luxurious without being overly complicated. Serve it at room temperature to allow the flavors to fully develop.Ingredients
Directions
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Preheat the oven to 350F (175C).
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Generously butter a 10-inch fluted tube pan (Bundt pan).
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Sprinkle the pan with flour, tapping and rotating to coat evenly, then shake out excess flour. Set aside.
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In a large bowl, beat the unsalted butter with an electric mixer on high speed until creamy.
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Gradually beat in the sugar, continuing on high speed until the mixture is light and fluffy.
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Reduce mixer speed to low. Add the flour, salt, and baking powder (if using, though not listed in ingredients, standard for pound cake; if omitted, just flour/salt). Beat just until the flour is absorbed.
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Beat in the Grand Marnier liqueur and orange zest until combined.
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Add the eggs one at a time, beating well after each addition.
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Fold in the chocolate mini-chips.
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Spread the batter evenly into the prepared pan, smoothing the top.
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Bake for about 1 hour and 5 minutes, or until the cake shrinks slightly from the sides and a skewer inserted into the center comes out clean.
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Let the cake stand in the pan on a wire rack for 10 minutes.
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Meanwhile, combine the orange juice, Grand Marnier liqueur, and sugar in a small saucepan.
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Bring the glaze mixture to a boil over moderate heat.
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Reduce heat and simmer until the mixture forms a light syrup, about 5 minutes.
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Carefully unmold the warm cake onto a second rack placed over a sheet of wax paper or aluminum foil.
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Brush the warm syrup glaze all over the cake while it is still warm.
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Allow the cake to cool completely before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1498.7kcal
- % Daily Value *
- Total Fat 63.1g98%
- Saturated Fat 36.7g184%
- Cholesterol 362.1mg121%
- Sodium 1305.9mg55%
- Total Carbohydrate 206.4g69%
- Dietary Fiber 5.7g23%
- Sugars 112.7g
- Protein 21.8g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store the cake at room temperature in an airtight container for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 1 week. Bring to room temperature before serving for the best texture.
For a non-alcoholic version, substitute the Grand Marnier with orange juice and an orange extract. You can also swap the chocolate mini-chips for white chocolate chips or candied orange peel.
Ensure all ingredients, especially eggs and butter, are at room temperature before mixing to ensure a smooth batter. Do not overmix the batter after adding the flour, as this can make the cake tough.
