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You asked for it

Grand Marnier cake is a toast to dessert

By ELLEN FOLKMAN
Published January 4, 2006

Lynn Hanshaw wanted a recipe for Grand Marnier cake, and Kristen Gray is pleased to share hers. Missy Martino asked for the spoon corn bread recipe from Fred Fleming's restaurant, and although hers is not from the restaurant, Marilyn Kelly shares a recipe she hopes Missy will enjoy.

Marilyn says Sylvia's Corn Bread is not only easy but delicious. It also freezes well.

Spicy pumpkin bread is the recipe Polly Stannard hoped to find. Jean Diebold has used her recipe for years, and it always get compliments.

For: Lynn Hanshaw of St. Petersburg

From: Kristen Gray of Dunedin

Recipe: Grand Marnier Cake

Grand Marnier Cake

1 cup butter, softened

11/2 cups sugar, divided

3 eggs, separated

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup sour cream

Zest from 1 orange

1/2 cup pecans, chopped

1/4 cup orange juice

1/3 cup Grand Marnier

Pecan halves

Preheat oven to 350 degrees. Butter a 9-inch tube pan and set aside.

Cream butter with one cup of sugar until light and fluffy. Beat in egg yolks. Sift together the dry ingredients; add to the first mixture alternately with the sour cream, beating until smooth. Stir in orange zest and chopped pecans. Beat egg whites until stiff; fold into batter. Pour into prepared pan and bake at 350 degrees 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.

For: Missy Martino of St. Petersburg

From: Marilyn Kelly of Clearwater

Recipe: Sylvia's Corn Bread from Sylvia's Family Soul Cookbook

Sylvia's Corn Bread

2 cups yellow corn meal

2 cups all-purpose flour

1 cup sugar

2 tablespoons baking powder

11/2 teaspoon salt

21/2 cups milk

1 cup vegetable oil

5 large eggs

Preheat oven to 350 degrees. Grease a 9- by 13-inch pan. Combine dry ingredients, stir to mix and set aside. Mix milk, oil and eggs. Add dry ingredients to liquid mixture and stir until well combined. Pour into prepared pan and bake 40 to 45 minutes or until a toothpick comes out clean. Cool and cut into 15 squares.

For: Polly Stannard of Crystal Beach

From: Jean Diebold of Largo

Recipe: Spicy Pumpkin Bread

Spicy Pumpkin Bread

3 cups sugar

1 cup vegetable oil

3 large eggs

1 16-ounce can solid pack pumpkin

3 cups all-purpose flour

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup coarsely chopped walnuts, optional

Preheat oven to 350 degrees. Butter and flour two 9- by 5-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in two additions. Mix in walnuts if using.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using a sharp knife, cut around edges of loaves. Turn loaves out onto racks and cool completely.

Makes: 2 loaves.

Recipe requests

Dorothyann Reilly remembers a recipe for Amaretto Jell-O that goes back about 20 years. It was made with Amaretto liqueur and plain gelatin and served with whipped cream on top. She is unable to locate a recipe anywhere and hopes a You Asked For It reader can help.

Lee Campane is looking for a recipe for Hungarian nut torte, a six-layer cake with chocolate pudding between the layers. Lee remembers walnuts and lots of eggs. The finished cake had to be refrigerated. If you have this recipe, please share it.

-- You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

[Last modified January 3, 2006, 16:04:05]