Are you in search of a delectable and sophisticated dessert to impress your friends and family? Look no further than the classic Grand Marnier Fruit Cake. This traditional cake is characterized by its moist, dense texture, rich fruity flavors, and a delightful hint of orange liqueur. Whether you're a seasoned baker or just starting, this article will guide you through the steps of creating the perfect Grand Marnier Fruit Cake. From gathering the necessary ingredients to mastering the art of mixing, baking, and preserving, we'll cover everything you need to know to achieve a truly exceptional dessert. So, grab your apron, preheat your oven, and let's embark on a culinary journey to create a taste of timeless elegance.
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.
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.
STRAWBERRY GRAND MARNIER CAKE
Light layers of golden cake [brushed] with gran marnier. Filled with white buttercream and strawberry preserves
Provided by amendol_kris
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- GOLDEN CAKE:.
- Preheat oven to 375°F Generously grease and flour two 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease paper.
- In a small bowl, stir together flour, baking powder and salt.
- Beat sugar and butter in large bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add vanilla.
- Add flour and milk alternately, beginning and ending with flour, mixing on low speed.
- 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.
- GRAN MARNIER BRUSHING SYRUP.
- Stir together sugar and water. Bring to boil. Set aside. Cool. Add Grand Marnier.
- Using a pastry brush, soak cake thoroughly, at least twice with this syrup.
- WHITE BUTTERCREAM FROSTING.
- Cream butter and shortening with mixer.
- Add vanilla.
- Gradually add sugar, one cup at a time, beating on medium speed.
- Scrape sides and bottom of bowl often.
- When all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
- FOR ASSEMBLY.
- Place one golden cake down.
- Spread a layer of Smucker's Strawberry Preserves on cake.
- Spread layer of buttercream icing on top of preserves.
- Add second cake layer on top.
- Frost with remaining buttercream frosting.
- Decorate as desired.
THE ULTIMATE CLASSIC FRUIT CAKE
This is an Eric Lanlard recipe-the French pastry chef who made Madonna's wedding cake and the Beckham children's birthday cakes. Don't be put off by the list of ingredients, it really isn't that bad, and the results are amazing. This is truly the king of fruit cakes. I ice it and use it as my Christmas cake every year, and un-iced throughout the year! My father-in-law claims it is the best fruit cake he has ever eaten (he's 75 and eaten a few!) and my husband and 3 year old go mad for it. It freezes perfectly, even if its iced, so no need to worry about the size of it.
Provided by Noo8820
Categories Dessert
Time 2h25m
Yield 16 serving(s)
Number Of Ingredients 22
Steps:
- Place raisins in a bowl. Add enough grand Marnier/Cointreau to cover them. Cover bowl and leave for 24 hours.
- Preheat oven to 150°C.
- In a large bowl, using a wooden spoon, cream together the butter and sugar.
- Add the eggs one at a time. If mixture looks a bit like splitting, add a little flour.
- Add sifted flour, mixed spice, cinnamon, nutmeg, lemon juice and Grand Marnier. Mix together.
- Gently fold in soaked raisins, dried chopped apricots, sultanas, chopped peel, cherries, walnuts and hazelnuts.
- Spoon the cake mix into 2 greased and lined 22cm spring form tins.
- Bake cakes for 2 1/2 hours to 3 hours.
- Remove and cool on wire rack. Once cool spray with more alcohol and wrap in cling film. Keep cakes in cool dry place until you ice/decorate them.
- ICING: Gently heat jam until spreadable. Spread over top and edges of cake.
- Roll out marzipan very thinly to the circumference of cake, also a strip around width of cake.
- Place marzipan on cake-gently pinch strip around top and side to stick them together. Repeat this with the icing. Mix together icing sugar, egg white and a few drops of food colouring into a smooth paste. Put into icing bag and decorate as desired.
Nutrition Facts : Calories 838, Fat 34.7, SaturatedFat 14, Cholesterol 116.5, Sodium 64.8, Carbohydrate 135, Fiber 8.8, Sugar 87.5, Protein 10.9
GRANDMA LEONE'S FRUIT CAKE
Don't get this cake confused with the traditional fruit cake. It is so much more. This recipe has been handed down for 3 generations and I now want to share it with all of you. Don't get nervous with all the ingredients. Everything gets hand-mixed in 1 great big bowl.
Provided by Debbie Ries
Categories Desserts Cakes Holiday Cake Recipes
Time 2h10m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
- Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.
- Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
- Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.
- Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.
Nutrition Facts : Calories 620.5 calories, Carbohydrate 77.7 g, Cholesterol 37.2 mg, Fat 34.5 g, Fiber 4.5 g, Protein 5.8 g, SaturatedFat 3 g, Sodium 465.4 mg, Sugar 28.4 g
Tips:
- Use good quality ingredients: The better the ingredients, the better the fruitcake will be. Use fresh, ripe fruit, and high-quality spices and extracts.
- Soak the fruit in alcohol: Soaking the fruit in alcohol helps to plump it up and add flavor. You can use any type of alcohol you like, but Grand Marnier is a classic choice.
- Don't overmix the batter: Overmixing the batter can make the fruitcake tough. Mix the batter just until the ingredients are combined.
- Bake the fruitcake at a low temperature: Baking the fruitcake at a low temperature helps to prevent it from drying out. Bake the fruitcake at 300 degrees Fahrenheit for 2-3 hours, or until a toothpick inserted into the center comes out clean.
- Wrap the fruitcake in cheesecloth and soak it in more alcohol: After the fruitcake has cooled, wrap it in cheesecloth and soak it in more alcohol. This helps to keep the fruitcake moist and flavorful.
- Age the fruitcake for at least 2 weeks: Aging the fruitcake allows the flavors to develop and mellow. The longer you age the fruitcake, the better it will taste.
Conclusion:
Grand Marnier fruit cake is a delicious and festive holiday treat. With a little planning and effort, you can easily make your own fruitcake at home. Just follow these tips and you'll be sure to impress your friends and family with your culinary skills.
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