For us, this cake is a "do not repeat". The crumb is heavy and dense and a bit dry despite the glaze that is brushed on after the cake is baked. I found that it was more moist and tender when warmed. The warming seemed to "wake" up the butter. The Grand Marnier is barely noticeable. I've made other poppy seed cakes that were considerably more moist, tender and flavorful than this one. I baked the cake at 325°, started checking to see if it was done at 45 minutes, and removed it from the oven as soon as it tested done at 58 minutes so it wasn't over baked. The cake is too disappointing to waste calories on and will be going in the trash!