I don’t know what it is about pound cakes that’s so good….maybe it’s the in between-ness of a cake and a pastry, or the soft texture that just goes so well with milk or tea, or the variety of flavors…I don’t know. I just know that its great. And you know what else I know is great? Grand Marnier. I know this because its given me plenty of fun, in margarita shape. And because crepes suzette will always hold a special place in my heart. And because creme brulée is also one of my top-choice desserts. So a grand marnier pound cake? Why yes please! And mix it up with a ton of spices, and a dense, springy texture which will soak up the liquored up syrup, and you’ve got the richest, most delicious drunk pound cake. Which will also keep over a week, ( I know because as usual I overdid it and made two) making it a great treat for guests, or to accompany a cup of black tea, with a dash of milk. Sounds interesting? Read more for the recipe.
Spiced orange & grand marnier pound cake
230 grs butter (1 cup), softened
1 1/2 cups sugar
3 cups flour
1 tsp baking powder
1 tsp salt
2 tbsp orange zest
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp cinnamon
1 tsp ground clove
1 tsp vanilla
3/4 cups orange juice
1 tbsp Grand Marnier
For the syrup
1/3 cup water
1/3 cup sugar
1/3 cup Grand Marnier (or Cointreau if you don’t have grand marnier)
Preheat the oven to 330ºF, prepare your mold by lining it with wax paper.
Sift together all the dry ingredients and set aside. Mix together the orange juice, vanilla and 1 tbsp grand marnier. In the bowl of your mixer using the whisk attachment, mix the butter and sugar on med speed until lighter in color and fluffy. Add the eggs one at a time, mixing well after each addition. Add the orange zest.
Switch to the paddle attachment and on med speed, add half of the flour mixture, mix well, add half of the orange juice, mix well. Add the remaining half of the flour, mix, and the remaining orange juice.
Transfer to the baking mold and bake until golden brown, or until a toothpick inserted in the middle comes out clean, about 1 hour – 1 hour and 10 minutes.
Once done, remove from the oven. Wait about 5 minutes and transfer to a wire rack.
Make the syrup by mixing the water and sugar in a small pan. Simmer until the sugar is dissolved, add the grand marnier and simmer for another 3 minutes. Using a pastry brush, cover the pound cake with the syrup, both on the top and on the sides (Tip: I usually cover it in half the syrup, wait about 5 minutes for that to be absorbed, and the keep going with the other half of the syrup.) Once it’s fully imbibed, let it sit for at least a half hour to let the syrup moisten the cake evenly.
(You can decorate with either icing sugar, or a glaze made out of icing sugar and a few tsps of orange juice.)