| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Desserts, Italian |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Raisins |
| 1/2 |
c |
Grand Marnier |
| 1 1/2 |
c |
Sugar |
|
|
Julienned zest of 2 oranges |
| 3 |
c |
All-purpose flour; (unbleached) |
| 1 |
ts |
Baking powder |
| 1 |
pn |
Salt |
| 1/2 |
lb |
Unsalted butter; room temperature |
| 4 |
|
Eggs |
| 1/3 |
c |
Milk; (plus 1 tbsp.) |
INSTRUCTIONS
Soak the raisins in the Grand Marnier for 30 minutes; drain, reserving 2
tbsp. of Grand Marnier. Bring 1/2 cup of the sugar to a boil with 1
teaspoon of water and add the orange zest; cook until caramelized, about 5
minutes.
Preheat the oven to 350 degrees. Sift the flour, baking powder, and salt
together. Beat the butter and all but 1/2 tablespoon of the remaining sugar
until light and creamy with the paddle attachment of a mixer, then add the
eggs, one at a time, the caramelized orange zest, the flour, milk, raisins,
and Grand Marnier. Pour the batter into a buttered and floured 8" ring
mold, dust the top with the remaining sugar, and bake for 1 hour, or until
done. ( Test with toothpick in highest part of cake.)
Unmold the cake on a rack and cool. Transfer to a platter and serve.
Recipe by: The Magazine of La Cucina Italiana Feb 1998
Posted to MC-Recipe Digest by John Pellegrino <gigimfg@ix.netcom.com> on
Apr 19, 1998
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