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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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My best friend aspires to become a pastry chef. She made this pound cake and I've concluded that she will be a great pastry chef!! Ingredients:
1 cup unsalted butter, softened |
1 2/3 cups sugar |
2 cups flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/4 cup grand marnier |
1 tablespoon grated orange zest |
5 eggs |
12 ounces miniature chocolate chips |
1/4 cup freshly squeezed orange juice |
1/4 cup grand marnier |
1/4 cup sugar |
Directions:
1. CAKE:
2. Preheat oven to 350. Generously butter a 10-inch fluted tube pan; then sprinkle it with flour, tapping out excess. Set aside.
3. In large bowl, beat butter until creamy.
4. Gradually beat in sugar, continue beating until the mix is light and fluffy.
5. Turn mixer to low, sift in flour, baking powder, and salt. Beat until flour is absorbed. Beat in Grand Marnier and orange zest.
6. Beat in eggs, one at a time, beating well after each addition. Add mini-chips.
7. Spread the batter in the prepared pan, smoothing the top even.
8. Bake for 1 hour or until the cake shrinks from the side of the pan. You can use the toothpick method too!
9. Let stand in the pan on a wire rack for 10 minutes, then carefully unmold the cake onto a second rack placed over a piece of wax paper or foil.
10. GLAZE:.
11. Meanwhile, combine the orange juice, Grand Marnier and sugar in a small saucepan. Bring to a boil over moderate heat.
12. Lower heat and simmer until the mixture forms a light syrup, about 5 minutes.
13. Brush the syrup all over the warm cake.
14. When cooled, transfer it to a serving plate.
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