Grand Marnier Cake with Sour Cream (1984)

• 1 cup butter, room temperature
• 1 cup sugar
• 3 eggs, separated
• 1 tbspn Grand Marnier
• 2 cups flour
• 1 tspn baking powder
• 1 tspn baking soda
• 1-1/4 cups sour cream
• 1 cup chopped walnuts or pecans
• Grated zest of 1 orange

Topping

• 1/2 cup sugar
• 1 cup fresh orange juice
• 1/3 cup Grand Marnier
• Silver almonds, toasted

Cream butter and sugar.  Beat in egg yolks, one at a time.  Sift dry ingredients together, and add to batter, alternating with sour cream.  Beat until smooth.  Stir in orange zest and nuts.  Beat egg whites until stiff and fold into cake batter. Pour into well-greased bundt cake pan.

Bake at 350 degrees for 50 minutes or until cake tester comes out clean.  Cool before removing from pan.

To make Topping, combine sugar, orange juice, and Grand Marnier.  When ready to serve, pour topping over cake.  Sprinkle with almonds.  Tuck orange slices under the base of the cake to create petals.  

(Origin - "Beyond Parsley: Beautiful Food by the Junior League of Kansas City, Missouri," 1984.)

More "Lost" Grand Marnier Recipes
Souffle Grand Marnier (1969)

Crepes Suzette (1969)