Gateau Grand Marnier – Orange Liqueur Cake
recipe from A Treasury of Great Recipes by Mary and Vincent Price 1965
This unfrosted cake, saturated with orange juice and orange liqueur, is a special favorite, marvelous with tea or coffee. This recipe came from a little inn in Lorraine, a province of France noted for its fruits and liqueurs, and where the rum-saturated cakes known as babas were invented.
Gateau Grand Marnier - Orange Liqueur Cake
(15 votes, average: 4.27 out of 5)
Loading...Ingredients
- Ingredients for cake:
- 1 cup butter + one more tsp for greasing a pan
- 1 cup sugar
- 3 eggs
- 1 tsp Grand Marnier
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/4 cup sour cream
- grated rind of 1 orange
- 1 cup chopped walnuts
- Ingredients for topping:
- 1/2 cup sugar
- 1 cup orange juice
- 1/3 cup Grand Marnier
- 1/2 cup slivered almonds
Instructions
Preheat oven to moderate 350F.
Cream butter with sugar until pale and fluffy.
Beat in egg yolks, one at the time.
Add Grand Marnier.
Sift together flour, baking powder, and baking soda.
Add dry ingredients to butter, alternating with sour cream, beginning and ending with dry ingredients and mixing until smooth.
Stir in grated rind of orange and chopped walnuts.
Beat until stiff egg whites and fold into batter. Pour batter into a greased 9-inch cake pan.
Bake in the moderate oven for 50 to 55 minutes, or until cake tests done.
Topping: Combine sugar, orange juice, and Grand Marnier.
Pour over hot cake while it is in the pan.
Sprinkle with almonds and let cake cool before removing from the cake.
12 Comments
Kim - Liv Life
January 3, 2012 at 10:46 pmAbsolutely amazing!!! Oh, how I love Grand Marnier!!
Lamia
January 4, 2012 at 1:10 amIlove oranges and Grand Marnier .it must be delicous
Anonymous
January 4, 2012 at 1:32 amI absolutely love grand manier treats, and the sliced almonds on top of your cake look perfect.
Yelena
January 4, 2012 at 1:48 amThank you for your kind words. This cake is very moist and tasty. If you like the oranges you may decorate your cake with candied orange zest. The original recipe did not call for it, but I think it is very nice addition to the cake. If you will make this cake, please, let me know if you like it.
Cake
January 4, 2012 at 2:14 amIs this from that crazy yet awesome Vincent Price cookbook? A friend of mine has that book. This cake looks delicious!
Yelena
January 4, 2012 at 2:22 amThe book has many recipes from France, from 1960. I love old cook books, so unique.-)
Why is it crazy?-))))
beti
January 5, 2012 at 7:49 amthat slice is like a piece of heaven, simply delicious and what a lovely presentation
Patricia Scarpin
January 5, 2012 at 5:30 pmIt looks so moist! Delicious – give me anything citrusy and I'm in heaven.
Gorgeous photos!
Susanne
January 5, 2012 at 6:39 pmI have this cookbook but have never cooked anything from it. The author is, indeed, horror film star Vincent Price (not Pride). The book consists of photos and menus from restaurants the Prices visited around the world, interspersed with photos of meals in their fabulous Hollywood home. It's quite a portrait of stylish dining in the 1950s-60s.
Yelena Strokin
February 4, 2019 at 2:15 amThank you for pointing that out, it is an honest mistake. The book is wonderful and I am so happy to have a copy of it. I love vintage cookbooks, something so special about them.
Natasha Spencer
December 4, 2019 at 7:01 amYelena, I am excited to test run of this recipe over the weekend. A question: I’ve never been a fan of walnuts in cake. Since they are chopped and not ground, can I loose them altogether. If not, can I substitute chopped almonds instead or are they too hard? Perhaps a softer nut like pecans? Your feedback is appreciated! Thank you!
Yelena Strokin
December 4, 2019 at 8:28 amHello Natasha, yes, you can add chopped almonds instead of walnuts, no problem. Pecans would be absolutely perfect for this cake as well.