Gran Marnier Melt-In-Your-Mouth Cake

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Submitted by Rob Anning

  • 1 box yellow cake mix
  • 1 package vanilla instant pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup orange juice
  • 1/2 cup Gran Marnier liqueur
  • 1 cup sugar
  • 1/2 cup butter
  • 1/4 cup orange juice
  • 1/4 cup Gran Marnier liqueur
  • 1 1/2 cups fresh raspberries (or strawberries)
  • 1 Tablespoon orange rind

1. In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, orange juice and Gran Marnier.
2. Beat well for 10 minutes.
3. Pour into lightly greased bundt pan.
4. Bake at 350 for 45- 60 minutes until done.
5. Let stand 10 minutes.
6. Turn out of pan.
7. While cake is baking, boil sugar, butter, orange juice and Gran Marnier for roughly 5 minutes.
8. Pour over cake while cake is still warm.
9. To serve, top each slice with fresh raspberries and a sprinkle of orange peel.

Gran Marnier Frosting

  • 8 Tablespoons (1 stick) unsalted butter,
    cut into pieces
  • 2 3/4 cups confectioners’ sugar, sifted
  • 1/8 teaspoon salt
  • 1 large egg yolk [can be omitted if you are
    concerned about     egg safety]
  • 6 to 8 Tablespoons Gran Marnier, or more as needed (I would use 4 and supplement with milk)

1. Put the butter in a large mixing bowl. Add the confectioners’ sugar
and salt. Beat well with an electric mixer. Add the egg yolk, then
slowly add 6 tablespoons of the Gran Marnier. Continue to beat the
frosting until it is smooth, thick, and pliable, 3 minutes. Add more
Gran Marnier if needed; it usually takes at least 8 tablespoons. This
frosting must be thick.
2. Frost the cake generously with a swirl design. Allow the frosting to
firm for 30 minutes, then lift the cake to a serving platter.

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