My dear friend Annemaree gave this lovely recipe to me many years ago. I have no idea where Annemaree got it from originally, but I am very appreciative of her sharing it with me.

I had adapted it a little for my taste (I like more orange and Grand Marnier coming through), and much prefer to use the Bundt tin instead of a round tin which makes it look that little bit more special.  If wishing to use a round tin, then use a 24cm (base measurement) tin, and bake for 1 hour and 20 minutes, or until done when tested with a skewer (it took exactly 1 hour 20 minutes in my oven).

When using a Bundt tin it is really important that it is greased well … I don’t know about you, but when I have rushed this part I have been heartbroken when turning out a cake, only to find that small sections of it are still caught in the tin! So the easiest way to grease the tin to ensure success is to:

• Melt a good portion of butter (if you melt too much, keep the leftovers and use in the sauce)
• Using a pastry brush completely cover the inside of the tin with butter … if you are not sure if you have covered it all, place the tin into the fridge for a couple of minutes and you will see how well the tin is coated (the pastry brush helps to get into all the nooks and crannies) … fill in any spaces that you have missed
• Once completely coated with butter sprinkle in a good amount of flour, and over the sink turn the tin on its side and slowly rotate, allowing the flour to fall around the inside of the tin as you go … don’t forget to ensure you also cover the centre funnel as this is often forgotten (I usually spoon the flour around the funnel to get a good coating)
• Once you have the whole insides covered in flour, then tap the tin on the edge of the sink allowing excess flour to fall out

Your tin in now ready to use

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Orange Grand Marnier Buttercake

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Author: Gina @ The Passionate Pantry

Serves: 12 pieces

Ingredients

FOR THE BUNDT TIN

• Melted butter
• Flour for dusting
  
  

INGREDIENTS FOR CAKE

• 250g butter, room temperature, cubed
• Zest of two oranges (save juice for cake and sauce)
  
  
• 240g buttermilk
• 120g orange juice (keep leftover for sauce)
• 40g Grand Marnier
• 4 x 60g eggs, room temperature
  
  
• 420g golden caster sugar
• 420g plain flour
• 2 tsp baking powder
• ½ tsp baking soda
  
  

INGREDIENTS FOR SAUCE

• 80g golden caster sugar
• 50g orange juice (make up with water if necessary)
• 60g butter, room temperature
• 40g Grand Marnier

Instructions

METHOD FOR CAKE

1. Preheat oven to 160 degrees fan forced and place rack into middle of oven
2. Grease and flour a large Bundt tin (see notes), and place onto a baking sheet
3. Place butter and zest into TM bowl and mix 40 seconds / 50 degrees / speed 4 (this will loosen up the butter but not melt it completely which you don’t want to do … if it is completely melted the cake will be heavier)
4. Insert butterfly
5. Add buttermilk, orange juice, Grand Marnier and eggs and mix 10 seconds / speed 3
6. Add sugar, flour, baking powder and bi-carb soda … the bowl will be quite full so use a spatula to stir some of the liquid from the base to the top before continuing
7. Replace lid and mix 10 seconds / speed 3
8. Lift lid, stir around top of bowl and mix a further 30 seconds / speed 3
9. Pour batter evenly into Bundt tin and level top
10. Bake for 60 minutes, or until a skewer inserted comes out clean (it takes exactly 60 minutes in my oven)
11. Remove cake from oven and allow to rest in tin for 15 minutes
12. Turn the cake out onto a cake rack, placing the rack over a tray (to catch excess sauce when you drizzle it over the cake)
13. Make the sauce (see below for method)
14. Poke a few holes into the cake with a skewer
15. Brush some of the sauce over the cake covering the whole surface area … allow to set on cake for 5 minutes, then repeat brushing a second time, then pour balance of sauce over the top of the cake allowing the excess to drip into the tray underneath
16. Allow to cool before serving at room temperature
17. Keeps well for a few days
    
    

METHOD FOR SAUCE

1. Place sugar, orange juice and butter into TM bowl and cook 5 minutes / 80 degrees / speed 3 (no M/C, basket on top)
2. Add Grand Marnier and blend 10 seconds / speed 2
3. Brush/pour over cake as directed above

Notes

If wishing to use a round tin, then use a 24cm (base measurement) tin, and bake for 1 hour and 20 minutes, or until done when tested with a skewer (it took exactly 1 hour 20 minutes in my oven).

When using a Bundt tin it is really important that it is greased well … I don’t know about you, but when I have rushed this part I have been heartbroken when turning out a cake, only to find that small sections of it are still caught in the tin! So the easiest way to grease the tin to ensure success is to:

1. Melt a good portion of butter (if you melt too much, keep the leftovers and use in the sauce)
2. Using a pastry brush completely cover the inside of the tin with butter … if you are not sure if you have covered it all, place the tin into the fridge for a couple of minutes and you will see how well the tin is coated (the pastry brush helps to get into all the nooks and crannies) ... fill in any spaces that you have missed
3. Once completely coated with butter sprinkle in a good amount of flour, and over the sink turn the tin on its side and slowly rotate, allowing the flour to fall around the inside of the tin as you go … don’t forget to ensure you also cover the centre funnel as this is often forgotten (I usually spoon the flour around the funnel to get a good coating)
4. Once you have the whole insides covered in flour, then tap the tin on the edge of the sink allowing excess flour to fall out

Your tin in now ready to use

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