GRAND MARNIER POUND CAKE
1 cup unsalted butter; softened
1 2/3 cups sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup grand marnier liqueur
1 tablespoon grated orange zest
5 eggs
12 ounces chocolate mini-chips
Glaze:
1/4 cup freshly squeezed orange juice
1/4 cup grand marnier
1/4 cup sugar
Preheat
the oven to 350-degrees. Generously butter a 10-inch (9- cup) fluted tube pan;
then
sprinkle it with flour, tapping out the excess. Set aside. In a large bowl with
the
electric mixer on high speed, beat the butter until creamy. Gradually beat in
the
sugar and continue beating until the mixture is light and fluffy. Turn the mixer
speed to low. Sift in the flour, baking powder, and salt. Beat just until the
flour
is absorbed. Beat in the grand marnier and orange zest. Beat in the eggs, one at
a time, beating well after each addition. Add mini-chips. Spread the batter in
the
prepared pan, smoothing the top even. Bake until the cake shrinks from the side
of
the pan and a skewer inserted in the middle comes out clean, about 1 hour and 5
minutes
(maybe less). 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 aluminum
foil.
Glaze:
Meanwhile, combine the orange juice, grand marnier, and sugar in a small
saucepan.
Bring to a boil over moderate heat. Lower the heat and simmer until the mixture
forms
a light syrup, about 5 minutes. Then brush the syrup all over the warm cake.
When
it is cool, transfer it to a serving plate. Enjoy.
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