| 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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