Grand Marnier Pound Cake

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

My best friend aspires to become a pastry chef. She made this pound cake and I've concluded that she will be a great pastry chef!!

Ingredients Nutrition

Directions

  1. CAKE:
  2. Preheat oven to 350. Generously butter a 10-inch fluted tube pan; then sprinkle it with flour, tapping out excess. Set aside.
  3. In large bowl, beat butter until creamy.
  4. Gradually beat in sugar, continue beating until the mix is light and fluffy.
  5. Turn mixer to low, sift in flour, baking powder, and salt. Beat until flour is absorbed. Beat in Grand Marnier and orange zest.
  6. Beat in eggs, one at a time, beating well after each addition. Add mini-chips.
  7. Spread the batter in the prepared pan, smoothing the top even.
  8. Bake for 1 hour or until the cake shrinks from the side of the pan. You can use the toothpick method too!
  9. Let stand in the pan on a wire rack for 10 minutes, then carefully unmold the cake onto a second rack placed over a piece of wax paper or foil.
  10. GLAZE:.
  11. Meanwhile, combine the orange juice, Grand Marnier and sugar in a small saucepan. Bring to a boil over moderate heat.
  12. Lower heat and simmer until the mixture forms a light syrup, about 5 minutes.
  13. Brush the syrup all over the warm cake.
  14. When cooled, transfer it to a serving plate.
Most Helpful

The same exact recipe is on about.com. It's a pretty short bundt cake. I followed the recipe almost to a T except used Guittard semi-sweet chocolate morsels (not minis). Mine only took 60 min to bake. The flavor is nice but I could have used more orange liquer flavor in the batter. Will see what my co-workers and friends think of it before deciding to make it again, but so far I can say it has turned out a tasty, solid bundt cake.

becca0203 June 17, 2012