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
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 117 (13%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 528.8mg||163 %|
|Sodium 229.5mg||8 %|
|Potassium 528.6mg||14 %|
|Total Carbohydrate 178.5g||53 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 175.8g|
|Protein 21.4g||31 %|
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Calories per serving: 892
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