Recipe - Grand Marnier Flan Cake

1 cup Sugar
4 Egg yolks
2 Eggs
14 ounce Sweetened condensed milk
Three fourths cup Half and half
1 teaspoon Grated orange peel
One fourth cup Grand Marnier
Cake batter
Fresh fruit in season

CAKE BATTER
Three fourths cup Sifted cake flour
One half cup Sugar
1 teaspoon Baking powder
One fourth teaspoon Salt
2 Egg yolks
3 tablespoon Oil
1 tablespoon Grand Marnier
3 tablespoon Orange juice
3 Egg whites
One fourth teaspoon Cream of tartar

RUM GLAZE
pt Syrup
2 tablespoon Sugar
1 tablespoon Cornstarch
1 tablespoon Dark rum
1 tablespoon Butter

Caramalize One half cup sugar in heavy skillet or saucepan. Quickly pour
into 3quart oval shaped baking dish, covering bottom evenly. In
bowl, beat together egg yolks, eggs, remaining One half cup sugar,
condensed milk, half and half, orange peel and 1 tablespoon Grand
Marnier. Turn into caramellined dish.

Prepare Cake Batter. Gently spoon over flan mixture. Place dish in
larger pan and pour in hot (not boiling) water to come halfway up
sides of baking dish. Bake at 325F for 1 hour or until cake is done.
Cool on rack. Spoon over remaining 3 tablespoons liqueur. Chill,
Covered, until ready to serve. Invert onto serving platter and
garnish with berries, oranges or other fresh fruit.

Makes 10 to 12 servings.

Sift together flour, One fourth cup sugar, baking powder and salt in small
bowl. Make well in center and add yolks, oil, liqueur and orange
juice. Stir until blended, starting from center.

Beat egg whites with cream of tartar until foamy. Gradually add
remaining One fourth cup sugar and beat until stiff, but not dry. Gently
fold batter into whites.

Blend reserved pineapple syrup, sugar, cornstarch and rum in small
saucepan. Heat to boiling until thickened and clear. Stir in
butter. Cool for 5 minutes.

Posted by Stephen Ceideberg; Reposted by Shelley Rodgers Sept. 17 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip