It's been years since I baked a pound cake. I had the chance to make dessert (with dairy in it), so I decided to do it up right with a rich, dense pound cake scented with oranges. This cake delivered. My mom added homemade roasted strawberry buttermilk sherbet with locally grown frozen black raspberries as garnish. The orange flavoring stood up nicely to the other fruit flavors.
Grand Marnier Pound Cake
Serves 12, Adapted from Epicurious
- 3 cups cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups sugar
- 6 eggs, room temperature
- 1/4 cup Grand Marnier liquor
- zest of one orange
- 1 cup sour cream
Preheat oven to 325 F. Grease a 12-cup bundt pan. Dust pan with cake flour; tap out excess flour.
Sift flour, baking soda and salt into medium bowl. Using an electric mixer, beat butter in a large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in Grand Marnier and orange peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.
Bake cake until tester inserted near center comes out clean, about 1 hour 20 minutes. Let cake cool in pan on rack 15 minutes. Carefully cut around cake in pan. Turn out cake.
Turn cake right side up on rack and cool completely. Cake can be prepared up to 2 days ahead. Wrap in foil and let stand at room temperature.