Orange Grand Marnier Cake
1 cup butter, softened
1 1/2 cups sugar, divided
3 eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
orange zest from 1 orange
1/2 cup chopped pecans
1/4 cup orange juice
1/3 cup Grand Marnier liqueur (or
more orange juice may be used)
Pecan halves
Cream butter with 1 cup of the sugar
until light and fluffy. Beat in egg yolks.
Sift together the dry ingredients; add to
the first mixture alternately with sour
cream, beating until smooth. Stir in
orange zest and chopped pecans. Beat
egg whites until stiff; fold into batter.
Pour batter into a buttered tube pan and
bake at 350° for 45 to 50 minutes.
Combine remaining 1/2 cup sugar
with orange juice and Grand Marnier;
pour over hot cake. Decorate top with
pecan halves. Cool on rack before
removing from pan.