Grand Marnier Cake
A moist, flavorful cake infused with Grand Marnier and citrus zest, perfect for elegant gatherings or special occasions, with aromatic nuts and vibrant citrus notes.
Ingredients
- 1 1/4 cups sugar ⓘ
- 1 cup (2 sticks) butter ⓘ
- 3 large eggs ⓘ
- 1/3 cup Grand Marnier ⓘ
- 2 1/2 cups cake flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 cup sour cream ⓘ
- 1/2 cup coarsely chopped nuts ⓘ
- 2 tablespoons grated orange rind ⓘ
- 1 tablespoon grated lemon rind
- 1/3 cup orange juice ⓘ
- 2 tablespoons sugar
Instructions
- Grease a 9-inch tube pan.
- Line the bottom with a circle of wax paper with a hole in the center for the tube, then grease it.
- Lightly dust the bottom and sides with breadcrumbs and tap off excess.
- Preheat the oven to the appropriate temperature (not specified, estimate 350°F / 175°C).
- In a mixing bowl, cream together sugar and butter until light and fluffy.
- Separate the eggs; beat the egg whites until stiff peaks form and set aside.
- In another bowl, beat the egg yolks with Grand Marnier, orange rind, and lemon rind.
- Gradually add the egg yolk mixture to the creamed butter and sugar, mixing well.
- In a separate bowl, whisk together cake flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with dry ingredients.
- Fold in chopped nuts and orange juice.
- Gently fold in the beaten egg whites until just incorporated.
- Pour the batter into the prepared tube pan.
- Bake for approximately 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
To ensure your Grand Marnier Cake has the best flavor, use fresh orange and lemon rinds. For a lighter texture, make sure your butter is at room temperature before creaming with sugar. If you don't have Grand Marnier, you can substitute it with orange juice or another orange liqueur. You can also use chopped walnuts or pecans instead of mixed nuts for a different flavor.
Serving Suggestions
Serve the Grand Marnier Cake dusted with powdered sugar or topped with a light glaze. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing twist, consider serving it alongside a fruit salad or with a side of Strawberry Glace for added sweetness.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in a low oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grand Marnier Cake contains roughly 511 calories, with 8g protein, 85g carbohydrates, and 16g fat. It is a good source of iron (19% of the Daily Value), calcium (19% of the Daily Value), and protein (17% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, the Grand Marnier Cake can be made a day in advance. Just be sure to store it properly in an airtight container to keep it fresh. This allows the flavors to meld beautifully, enhancing the overall taste.
What can I use instead of cake flour?
If you don't have cake flour, you can make a substitute by measuring out 2 1/2 cups of all-purpose flour, then removing 5 tablespoons and replacing them with cornstarch. This will mimic the lower protein content of cake flour.
Can I freeze the cake?
Yes, you can freeze the Grand Marnier Cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).