| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pound, Cakes |
10 |
Servings |
INGREDIENTS
| 1 |
c |
2 sticks unsalted butter |
| 1 2/3 |
c |
Sugar |
| 2 |
c |
All purpose flour |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Grand Marnier liqueur |
| 1 |
tb |
Grated orange zest |
| 5 |
x |
Eggs |
| 1 |
pk |
12 oz chocolate minichips |
| 1/4 |
c |
Orange juice |
| 1/4 |
c |
Grand Marnier |
| 1/4 |
c |
Sugar |
INSTRUCTIONS
GLAZE:
CAKE: Peheat the oven to 350F. Generously butter a 10 in (9 cup) fluted
tube pan; then springkle it with flour, tapping out the excess. Set aside.
In a large bowl with the electric mixer on high speed, beat the butter
until creamy. Gradually beat in the sugar and continue beating until the
mixture is light and fluffy. Turn the mixer speed to low. Sift in the
flour, baking powder, and salt. Beat just until the flour is absorbed. Beat
in the Grand Marnier and orange zest. Beat in the eggs, one at a time,
beating well after each addition. Add mini-chips. Spread the batter in the
prepared pan, smoothing the top even. Bake until the cake shrinks from the
side of the pan and a skewer inserted in the middle comes out clean, about
1 hour and 5 minutes. Let stand in the pan on a wire rack for 10 minutes,
then carefully unmold the cake onto a second rack placed over a pieve of
wax paper or aluminum foil.
GLAZE: Meanwhile, combine the orange juice, Grand Marnier, and sugar in a
small saucepan. Bring to a boil over moderate heat. Lower the heat and
simmer until the mixture forms a light syrup, about 5 minutes. Then brush
the syrup all over the warm cake. When it is cool, transfer it to a serving
plate.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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