Strawberry Grand Marnier Cake

Submitted by Chef #506610

"Light layers of golden cake [brushed] with gran marnier. Filled with white buttercream and strawberry preserves"

 

• Ready In: 1hr 20mins
• Ingredients: 16
• Serves: 16

ingredients

• GOLDEN CAKE

• 2 2⁄3 cups cake flour
• 1 tablespoon baking powder
• 3⁄4 teaspoon salt
• 1 2⁄3 cups granulated sugar
• 3⁄4 cup butter or 3/4 cup margarine, softened
• 3 eggs
• 1 1⁄2 teaspoons vanilla
• 1 cup milk

• GRAN MARNIER BRUSHING SYRUP

• 1⁄2 cup sugar
• 1⁄3 cup water
• 1⁄4 cup Grand Marnier

• FILLING

• 8 ounces of smucker's. strawberry preserves

• WHITE BUTTERCREAM FROSTING

• 1 cup vegetable shortening
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 2 tablespoons milk or 2 tablespoons water

directions

1. GOLDEN CAKE:

2. Preheat oven to 375°F Generously grease and flour two 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease paper.
3. In a small bowl, stir together flour, baking powder and salt.
4. Beat sugar and butter in large bowl until light and fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Add vanilla.
7. Add flour and milk alternately, beginning and ending with flour, mixing on low speed.
8. Bake in prepared pans for 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto cooling rack. Cool completely.
9. GRAN MARNIER BRUSHING SYRUP.
10. Stir together sugar and water. Bring to boil. Set aside. Cool. Add Grand Marnier.
11. Using a pastry brush, soak cake thoroughly, at least twice with this syrup.
12. WHITE BUTTERCREAM FROSTING.
13. Cream butter and shortening with mixer.
14. Add vanilla.
15. Gradually add sugar, one cup at a time, beating on medium speed.
16. Scrape sides and bottom of bowl often.
17. When all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
18. FOR ASSEMBLY.
19. Place one golden cake down.
20. Spread a layer of Smucker's Strawberry Preserves on cake.
21. Spread layer of buttercream icing on top of preserves.
22. Add second cake layer on top.
23. Frost with remaining buttercream frosting.
24. Decorate as desired.