Grand Marnier Gugelhopf
Author: 
 
Ingredients
  • ⅞ cup salted butter (1/2 cup plus 4 Tablespoons), softened
  • 1 cup sifted confectioners' sugar
  • 5 egg yolks (large eggs)
  • 1 Tablespoon vanilla extract
  • ½ teaspoon lemon extract
  • 2 cups sifted all-purpose flour
  • ½ teaspoon baking powder
  • ⅛ cup Grand Marnier or other orange liqueur
  • ½ cup milk
  • 4 egg whites, from large eggs
  • ½ cup granulated white sugar
  • Confectioners' sugar, for dusting cake
  • Whipped cream
  • Orange zest
Instructions
  1. Grease and flour one 9 or 10-inch Gugelhopf mold, or tube pan; set aside. Heat oven to 350 degrees.
  2. Cream together butter and cup of confectioners' sugar in large bowl of electric mixer. Whip in the egg yolks until light and fluffy. Mix in the vanilla and orange extract.
  3. Sift the flour and baking powder together and set aside.
  4. , Mix the liquids together and set aside.
  5. , In another bowl, whip the egg whites to soft peaks, add the granulated sugar gradually and whip to a stiff meringue.
  6. Add the dry ingredients alternately with the liquids to the butter mixture,
  7. Gently fold the meringue into the mixture, big dollops at a time, until just blended. Turn into prepared cake pan. Bake for one hour or until a tester inserted comes out clean. Remove to wire rack and cool for 15 minutes, then turn out of pan to cool completely. Dust with confectioners' sugar before serving, Serve with whipped cream topped with some grated orange zest. Serves 8-10.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cookbooks-from-oklahoma/