Ingredients: |
Ingredients: 1 1/4 cups sugar
1 cup butter, at room temperature
3 large eggs, separated
1/3 cup Grand Marnier
2 1/2 cups cake flour
1 tsp baking powder
1 tsp baking soda
1 cup sour cream
1/2 cup coarsely chopped nuts
2 tsp grated orange rind
1 tsp grated lemon rind
1/3 cup freshly squeezed orange juice
2 Tbs granulated sugar
Confectioners' sugar
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Directions: |
Directions:Grease a 9" tube pan, line bottom of tube pan with wax paper and grease it. Lightly dust bottom and sides of pan with breadcrumbs and tap to remove excess. Set aside.
Preheat oven to 350ºF.
In a large bowl, cream 1 cup sugar with butter until light and fluffy. Add egg yolks one at a time, beating well. Mix in 1 tablespoon Grand Marnier. Reserve the rest. Sift together the cake flour, baking powder and baking soda. To the egg mixture, stir in the flour mixture and sour cream alternately in three batches. Mix just until blended. Stir in nuts and grated orange and lemon rinds.
In a medium bowl, beat egg whites until soft peaks form. Slowly add remaining 1/4 cup sugar and continue beating until stiff and glossy but not dry. Gently fold beaten egg whites into batter until no white streaks remain. Transfer batter into pan and bake in preheated oven 45-50 minutes or until a cake tester inserted in the center comes out dry.
While cake is baking, combine the remaining Grand Marnier, orange juice and 2 tablespoons granulated sugar in a small saucepan. Bring just under a boil, stirring until the sugar is dissolved. Remove the tube pan to a rack to cool. Prick the cake in several places with a fork and spoon half the Grand Marnier syrup over it. Let cool for one hour before inverting the pan onto a round platter to unmold. Lift off the pan and peel off the wax paper. Prick the top of the cake with a fork and spoon the remaining Grand Marnier syrup over it. Let cool completely. Before serving, dust lightly with confectioners' sugar. Serves 12. |
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