Grand marnier ring - ciambella al grand marnier

8 Servings

Ingredients

Quantity Ingredient
1 cup Raisins
½ cup Grand Marnier
1½ cup Sugar
Julienned zest of 2 oranges
3 cups All-purpose flour; (unbleached)
1 teaspoon Baking powder
1 pinch Salt
½ pounds Unsalted butter; room temperature
4 Eggs
⅓ cup Milk; (plus 1 tbsp.)

Directions

Soak the raisins in the Grand Marnier for 30 minutes; drain, reserving 2 tbsp. of Grand Marnier. Bring ½ 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 ½ 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@...> on Apr 19, 1998

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