Orange Cake with Grand Marnier Sauce

March 11, 2012

30 min or less active, 60 min or less total, dessert, spring, winter

Information

Servings: 8
Time: About 15 minutes active; one hour total
Price: About $4.50 total; $0.55 per slice
Nutrition (per serving):
Calories: 274.6
Protein: 4.5g
Fat: 5.5g
Saturated fat: 1.5g
Carbohydrates: 50.8g
Fiber: .05g
Sodium: 278.3mg
Cholesterol: 27.2mg
High In:
Good Source:
Low In:

Ingredients

• For the cake:1/4 cup butter (I used Earth Balance), softened
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla
• 1 cup milk (I used fat free)
• 1 1/2 cups flour
• 2 tsp baking powder
• Pinch of salt
• 1 orange, zested then juiced (juice is for the sauce)
• 1 cup water
• 1 cup brown sugarJuice of 1 orange
• 1 cinnamon stick
• Pinch of salt
• Up to 1 Tbsp cornstarch
• 2 Tbsp Grand Marnier

Preparation

1. Preheat oven to 350 degrees.
2. Beat butter and sugar together in a mixing bowl until creamy. Add egg, vanilla and milk and mix until incorporated.
3. Slowly add flour, baking powder and salt. When combined add orange zest.
4. Pour batter into a cooking spray lined 9x9 baking dish. Bake 30 minutes until knife comes out clean (dip into the center of the batter). Remove from oven and let cool in pan on a wire rack.
5. Meanwhile, heat water, brown sugar, orange juice, cinnamon stick and salt in a small pot over medium heat. Let simmer during the 30 minutes of baking. Depending on how thick the sauce is (or how thick you want it), add up to 1 Tbsp of cornstarch by spooning some of the hot sauce out, whisking the cornstarch in, and then pouring the mixture back into the pot.
6. When it has reached desired thickness, remove from heat and add in Grand Marnier.
7. Make 10-12 holes in the top of the cake (still in pan). Pour Grand Marnier sauce all over the top, making sure it goes into the holes. Wait 10 minutes for the cake to adsorb the sauce.
8. Turn cake onto serving platter and cool or cut and eat warm.