Almond-Orange Holiday Cakes

  • Active Time 20m
  • Total Time 45m

Serves 8


  • 2/3 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • One 8 1/2-ounce package almond paste, broken into pieces
  • 3 large eggs
  • 2 tablespoons Grand Marnier or other orange liqueur
  • 1 1/2 teaspoons grated orange peel
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Powdered sugar


Preheat the oven to 325 degrees F. Butter 4 holiday cake pans. Dust the pans with flour; tap out excess. Using an electric mixer, beat the sugar and butter in a large bowl until light and creamy. Add the almond paste, 1 piece at a time, beating until well blended after each addition. Beat in the eggs 1 at a time. Mix in the Grand Marnier, orange peel, almond extract and salt. Mix the flour and baking powder in a small bowl; add to the batter. Beat just until blended. Spoon a scant 1/3 cup batter into each of prepared pans; smooth the tops.

Place the cakes on a baking sheet. Bake the cakes on the sheet until the tops are golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool in the pans on a rack.

Transfer the cakes to a platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.

Recipe created exclusively for by Rochelle Palermo, Food Editor at

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4472

nutrition information per serving

377 calories; 22g total fat; 111mg cholesterol; 116mg sodium; 41g carbohydrates; 2g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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