Gateau Grand Marnier – Orange Liqueur Cake
recipe from A Treasury of Great Recipes by Mary and Vincent Pride 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.
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
1. Preheat oven to moderate 350F.
2. Cream butter with sugar until pale and fluffy.
3. Beat in egg yolks, one at the time.
4. Add Grand Marnier.
5. Sift together flour, baking powder and baking soda.
6. Add dry ingredients to butter, alternating with sour cream, beginning and ending with dry ingredients and mixing until smooth.
7. Stir in grated rind of orange and chopped walnuts.
8. Beat until stiff egg whites and fold into batter. Pour batter into a greased 9-inch cake pan.
9. Bake in the moderate oven for 50 to 55 minutes, or until cake tests done.
Combine sugar, orange juice and Grand Marnier. Pour over hot cake while it is in pan. Sprinkle with almonds and let cake cool before removing from cake.