Red Palm Oil Cake

Weekly Recipe: 
NonWeekly
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1 tablespoon butter

3 cups plus 2 tablespoons flour, used in different parts of the recipe

4 eggs

1 cup sugar

1/4 teaspoon lemon zest

3/4 cup quality Malaysian red palm oil

2/3 cup milk

3 tablespoons Grand Marnier or other sweet citrus-flavored liqueur

1 tablespoon baking powder

Preheat oven to 325 degrees. Grease 11-cup Bundt pan with butter, and dust with flour. Set prepared pan aside. Beat eggs and sugar together in large mixing bowl with electric mixer on medium-high speed until pale yellow, about one minute. Add remaining 3 cups flour, lemon zest, oil, milk, and liqueur, and stir with wooden spoon until well combined. Add baking powder and stir until thoroughly combined. Spoon batter into Bundt pan, and smooth out top with back of spoon. Bake until cake is deep golden brown and wooden skewer inserted in center comes out clean, about 40 minutes. Transfer cake to wire rack and let cool completely in pan. Recipe provided by Chef Gerard Viverito