"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Nancy's Grand Marnier Cake Recipe

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This recipe for Nancy's Grand Marnier Cake, by , is from Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shelley Austin


1 cup butter
1 cup sugar
3 eggs, separated
1 Tbsp Grand Marnier
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 1/4 cups sour cream
grated rind of one orange
1 cup chopped walnuts
1/2 cup sugar
1 cup orange juice
1/3 cup Grand Marnier
slivered almonds

Cream butter and sugar until smooth and pale. Beat in egg yolks one at a time - add one Tbsp Grand Marnier. Sift dry ingredients together add to the batter, alternating with sour cream - beating after each addition to smooth. Stir in orange rind and walnuts, then fold in stiffly beaten egg whites. Pour into prepared pans. Bake for 50 minutes at 350 or until a toothpick comes out clean. Let cake cool before removing from pan.

Prepare a combination of sugar, orange juice and Grand Marnier and place in a small plastic container (if you want to transport the cake). Wrap slivered almonds in plastic wrap - when you want to serve the cake, pour the Grand Marnier mix over the cake. Use all of it even though it seems like the cake won't absorb it - sprinkle with almonds.

Can be carried in a backpack. You can bake the cake in loaf pans about 4-6 inches in diameter. Wrap cake, pan and all in foil before putting in your pack.

Personal Notes:
Personal Notes:
Just bake it and savor it, along with the memories.




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