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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.