1 c Unsalted butter; softened
1 2/3 c Sugar
2 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1/4 c Grand marnier liqueur
1 tb Grated orange zest
5 Eggs
12 oz Chocolate mini-chips
Glaze:
1/4 c Freshly squeezed orange
-juice
1/4 c Grand marnier
1/4 c Sugar
CAKE: Preheat the oven to 350. 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
wiere 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. Susan Argyelan
