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)

Souffle Grand Marnier (1969)

• 1/2 cup milk
• 4 oz Grand Marnier
• 3 egg yolks
• 4 egg whites, stiffly beaten
• 2 tbspns butter
• 3 tbspns sugar
• 2 tbsns flour, sifted
• Pinch of salt

In saucepan, bring milk to boil with sugar and salt.  Blend flour with a little cold milk and add to heated milk.

Add Grand Marnier and cook. stirring constantly for 2 or 3 minutes.  Remove from fire and add egg yolks and butter.  

At the last moment, quickly fold in beated egg whites and pour into a souffle dish which has been buttered and sprinkled with fine sugar.  

Smooth the surface of the souffle.  Place souffle on middle rack of pre-heated 400 degree oven.  Immediately reduce temperature to 375 degrees, and bake 30 to 35 minutes.  

Two minutes before serving, sprinkle with sugar to glaze. Serves 2.

(Origin - "101 Secrets of California Chefs - Original Recipes from the State's Great Restaurants" by Roy and Jacqueline Killeen. Published by 101 Productions of San Francisco. 1969. Recipe from La Bourgogne, once considered the best French restaurant in San Francisco. La Bourgogne was open from 1960 to 1985.) 

Crepes Suzette (1969)

• 12 prepared crepes
• 2 oranges
• 1 lemon
• 1 stick, sweet butter 
• 6 cubes of sugar
• 1/4 cup brandy
• 1/4 cup Grand Marnier, Benedictine, Cointreau or Triple Sec liqueur

Rub 6 cubes of sugar over the rind of the orange and lemon, and combine with 1 stick of soft sweet butter. 

Place the flavored butter in the chafing dish and add the juice of one orange and one lemon, and 1/4 cup of one of the above liqueurs.

When the contents of the pan are hot and bubbling, add the crepes one at a time. Coat each crepe with the sauce, fold it into a triangle, and push it to the side of the dish.

When all the crepes are coated with sauce, arrange them over the surface of the chafing dish and allow them to heat through.  

Flame the crepes with 1/4 cup brandy, heated, and serve immediately. 

(Origin - "Crepes and Flaming Desserts" by Irena Chalmers, 1969. Revised 1976.)