Grand Marnier Cakes Recipe
"Layer cakes might be the cover girls, but a pound cake holds sway in our Southern kitchens. This recipe reflects the Southern practice of adding a bit of liqueur or other spirits to a cake to ensure it stays moist and delicious. This recipe first appeared in the beloved cookbook, Tea-Time at the Masters, in 1977. While the original recipe called for the cake to be baked in a tube pan, we opted for mini Bundt pans for a tea party-worthy presentation. The orange liqueur glaze gives the simple orange pound cake an explosion of flavor...."
INGREDIENTS
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2 1/2 cups all-purpose flour, plus more for pan
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1 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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1 1/4 cups granulated sugar
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1 cup salted butter, plus more for pan
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3 large eggs
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1 cup sour cream
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2 tablespoons orange zest (from 1 large orange)
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1/2 cup finely chopped roasted blanched almonds
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1/2 cup granulated sugar
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1/2 cup orange liqueur (such as Grand Marnier)
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1/4 cup fresh orange juice (from 1 large orange)
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1 cup heavy cream
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1 tablespoon powdered sugar
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Orange segments (such as blood orange, navel, or mandarin)
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