Recipe - Grand Marnier Ring - Ciambella Al Grand Marnier

1 cup Raisins
One half cup Grand Marnier
1 One half cup Sugar
Julienned zest of 2 oranges
3 cup Allpurpose flour;
(unbleached)
1 teaspoon Baking powder
1 pn Salt
One half pound Unsalted butter; room
temperature
4 Eggs
1/3 cup Milk; (plus 1 tbsp.)

Soak the raisins in the Grand Marnier for 30 minutes; drain, reserving 2
tbsp. of Grand Marnier. Bring One half 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 One half 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 MCRecipe Digest by John Pellegrino gigimfg@ix.netcom.com on
Apr 19, 1998