2 c. unsifted flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, softened
1 1/4 c. sugar
3 eggs, separated
2 tbsp. Grand Marnier liqueur
1 tbsp. grated orange rind
2 tsp. orange extract
1 1/4 c. dairy sour cream
1 c. walnuts or pecans, chopped

Grease and flour 8 cup kugelhopf pan.

Stir together flour, baking powder, baking soda and salt in small bowl.

Beat butter and 1 cup sugar in large bowl until light and fluffy. Beat in egg yolks, one at a time. Mix in liqueur, orange rind and extract. Alternately beat into batter the flour mixture in fourths and sour cream in thirds, beginning and ending with flour. Stir in nuts. Beat egg whites in medium size bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. Stir small amount into batter. Gently fold in remaining whites. Pour into prepared pan.

Bake in preheated 350 oven for 60-65 minutes or until cake tester comes out clean. Cool in pan for 15 minutes. Remove from pan and place on rimmed baking sheet. Prick cake with long fork at 1 inch intervals. Pour and brush hot orange syrup over cake until all is used. Cool. Garnish with orange peel curls, grapes and nuts if you wish.

ORANGE SYRUP:

Combine 1/2 cup sugar and 1 cup orange juice in small saucepan. Bring to a boil. Lower heat and cook, stirring occasionally for 15 minutes until slightly thickened. Remove from heat and stir in 1/2 cup Grand Marnier.