Are you looking for a festive and flavorful holiday treat? Look no further than Alice's Grand Marnier Orange Fruit Cake, also known as the Blonde Golden Fruit Cake. This classic recipe is a showstopper that is sure to impress your friends and family. With its moist, dense texture, studded with plump raisins, juicy currants, and citrusy orange zest, this cake is a true delight. The Grand Marnier adds a touch of sophistication and elegance, making it perfect for any special occasion. This article not only features the Grand Marnier Orange Fruit Cake recipe but also offers variations using different liqueurs and dried fruits, ensuring you find the perfect combination to suit your taste. So, put on your apron and let's embark on a culinary journey to create a golden masterpiece that will be the star of your holiday table.
Let's cook with our recipes!
GRAND MARNIER FRUIT CAKE
Grand Marnier lends wonderful flavor to this gorgeous fruit cake.
Categories fruit cake Christmas dessert
Yield 1
Number Of Ingredients 24
Steps:
- Combine fruit, nuts, and rind in large bowl.
- Cook sugar in large frying pan over low heat, without stirring, until it begins to melt, then stir until sugar is melted and browned lightly. Remove from heat, slowly stir in juice; return to low heat, stir until sugar dissolves (do not boil). Stir in liqueur.
- Pour syrup over fruit mixture. Cover with plastic wrap; store mixture in a cool, dark place for 10 days, stirring every day.
- Preheat oven to 300 degrees F. Line base and sides of deep 9-inch round or deep 8-inch square cake pan with two layers of parchment paper, extending paper 2 inches above edge of pan.
- Beat butter and brown sugar in small bowl with electric mixer until just combined; beat in eggs, one at a time. Stir butter mixture into fruit mixture. Mix in sifted flour; spread mixture into pan. Tap pan firmly on counter to settle mixture into pan; level cake mixture with wet spatula.
- Bake cake about 3 1/2 hours. Remove cake from oven, brush with extra liqueur; cover hot cake with foil, then turn upside down to cool overnight.
- Trim top of cake with sharp knife to ensure it sits flat when turned upside down. Mix a little fondant and cold water to a sticky paste. Spread about 2 tablespoons of this mixture into the center of a sheet of parchment paper about 2 inches larger than the cake; position cake upside down on paper.
- Using spatula and small pieces of fondant, patch any holes on cake.
- Brush egg white evenly over cake. Knead white fondant on surface dusted with confectioners' sugar until smooth; roll to 1/4-inch thickness. Lift icing onto cake with rolling pin, smoothing icing over cake with hands dusted with confectioners' sugar. Using sharp knife, cut excess icing away from base of cake.
- Mix scraps of fondant and cold water to a sticky paste. Spread about 2 tablespoons of paste in center of board; center cake on prepared board. Move the cake to the correct position on the board; using sharp craft knife or scalpel, carefully cut away excess parchment paper extending around base of cake.
- Secure ribbon around cake using pins (remove before cutting cake). Push drageés gently into icing in the design of your choice.
GOLDEN GRAND MARNIER CAKE
I think this is from the Cake Bible. Have to bake this for my brother - he loves Grand Marnier!! Will keep you posted!!
Provided by Redsie
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- In a small bowl, toss the chocolate chips and a few spoons of Grand Marnier until chips are moistened and shiny. Add the 1 ½ teaspoon flour and toss until evenly coated.
- In a medium bowl, lightly combine the eggs, ¼ cup sour cream, and vanilla.
- In a large mixing bowl combine the dry ingredients and orange zest and mix on low speed a moment to blend. Add the butter and remaining ¾ cup sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium high speed for 1 ½ minutes to aerate and develop structure. Scrape down sides. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides, and fold in the chocolate chips.
- Scrape the batter into a well buttered bundt pan. Bake 55 to 65 minutes or until the cake tests done with a toothpick.
- Shortly before the cake is done, prepare the syrup: Heat the sugar, orange juice, and Grand Marnier until the sugar is dissolved. DO NOT BOIL. As soon as the cake comes out of the oven, place the pan on a rack, poke the top all over with a wire tester, and brush on ½ the syrup. Cool in the pan for 10 minutes, then invert onto a serving plate. Brush with the remaining syrup and cool completely before wrapping airtight.
- This cake can be made several days ahead and refrigerated, wrapped well. I like to glaze it with a Chocolate Cream Ganache before serving.
Nutrition Facts : Calories 297.7, Fat 15.4, SaturatedFat 9.3, Cholesterol 72.8, Sodium 248.8, Carbohydrate 36.9, Fiber 0.5, Sugar 19.7, Protein 3.4
GOLDEN FRUITCAKE
Fruitcake has been favored by my family ever since my sister shared this light version. It's moist and filled with goodies.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 9 loaves (5 slices each).
Number Of Ingredients 14
Steps:
- Place raisins in a large bowl; cover with boiling water and let stand for 5 minutes. Drain well and set aside. , In another large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, salt and baking soda; add to creamed mixture alternately with milk. Stir in the walnuts, pineapple, cherries, coconut and raisins. , Spoon into nine greased 5-3/4x3x2-in. loaf pans. Bake at 300° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
GRAND MARNIER CAKE
Make and share this Grand Marnier Cake recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cream sugar and butter.
- Add egg yolks and 1 teaspoon Grand Marnier.
- Continue to beat. Sift flour, baking soda and baking powder.
- Add flour to mixture with sour cream, beginning and ending with dry ingredients.
- Add orange rind, walnuts and stiff beaten egg whites.
- Butter and flour an angle food cake pan.
- Bake at 350 degrees for 55 minutes.
- Spoon topping over baked cake while still in hot pan.
- Cool and invert onto serving plate.
Tips:
- Mise en Place: Before you start baking, measure and prepare all your ingredients and tools. This will make the process smoother and faster.
- Use High-Quality Ingredients: The better the quality of your ingredients, the better your fruit cake will be. Use fresh oranges, good-quality butter, and a flavorful Grand Marnier.
- Soak the Fruits: Soaking the fruits in Grand Marnier and orange juice overnight helps to plump them up and gives them a delicious flavor.
- Cream the Butter and Sugar Thoroughly: This will help to create a light and fluffy cake.
- Gradually Add the Eggs: Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Fold in the Fruits: Gently fold the fruits into the batter. This will help to prevent them from sinking to the bottom of the cake.
- Bake the Cake Properly: Bake the cake in a preheated oven and check it regularly with a toothpick to make sure it is done.
- Let the Cake Cool Completely: Let the cake cool completely before you glaze it or wrap it up. This will help to prevent the glaze from becoming runny.
Conclusion:
Grand Marnier Orange Fruit Cake, also known as Blonde Golden Fruit Cake, is a delicious and festive cake that is perfect for any occasion. It is a bit of work to make, but it is well worth the effort. The cake is moist and flavorful, with a beautiful golden color. The Grand Marnier glaze adds a touch of elegance and makes the cake even more special. If you are looking for a showstopping dessert that will impress your guests, this is the cake for you.
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