1/4 cup lukewarm milk, plus 1 tablespoon cold milk
1/3 cup plus 1 1/2 cups sugar
2 teaspoons dry yeast
2 large eggs, at room temperature, beaten to mix
7 tablespoons unsalted butter, at room temperature
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 cups water
1/4 cup plus 4 teaspoons Grand Marnier, or other orange liqueur
1/2 cup chopped mixed candied fruit, or decoration
Grand Marnier Whipped Cream

Directions:
In a large bowl, combine the 1/4 cup lukewarm milk, 1 teaspoon of the sugar, and the yeast. Let stand until the mixture bubbles, about 5 minutes. Add the eggs and butter and stir until combined.

In another large bowl, combine the flour, 2 tablespoons of the sugar, and the salt. With a wooden spoon, gradually stir the flour mixture into the yeast mixture, 2 to 3 tablespoons at a time. The dough should be loose and sticky. With the spoon or with your hands, beat the dough against the side of the bowl until smooth and elastic, about 5 minutes.

Alternatively, you can mix and beat the dough in an electric mixer: Make the yeast mixture in the bowl of a standing electric mixer fitted with a dough hook. Add the flour mixture, 2 to 3 tablespoons at a time, and beat on low speed, scraping the bottom of the bowl occasionally. Increase the speed to medium and continue beating until the dough is elastic, about 5 minutes.

Cover the bowl with plastic wrap and set in a warm place until the dough has doubled in bulk, about 1 1/2 hours.

Heat the oven to 400°F. Butter a 1 quart ring mold and coat the bottom and sides with 1 tablespoon of the sugar. Punch down the dough. Divide the dough into six even pieces and put them, evenly spaced, in the prepared ring mold. Cover the mold and set in a warm place until the dough rises to the rim, about 45 minutes.

Sprinkle the dough with 1 tablespoon of the sugar. Bake the cake in the middle of the oven until golden brown, about 20 minutes. Let cool in the pan for 5 minutes.

Meanwhile, in a small pot, combine 1 1/2 cup of the sugar and the water. Bring to a boil over high heat, stirring to dissolve the sugar. Remove from the heat and add 1/4 cup of the Grand Marnier.

Unmold the cake; if necessary, loosen the edges with a small knife. Return the hot cake to the mold. Prick the top of the cake all over with a fork and gradually drizzle 1/2 cup of the warm syrup over the cake.

Invert the cake onto a serving plate, remove the mold, and prick the top of the cake with a fork. Drizzle the cake with another 1/2 cup of the syrup. Let cool. Add the remaining 4 teaspoons Grand Marnier to the syrup left in the pan and let cool.

In a small pot, combine the 1 tablespoon cold milk and the remaining 1 tablespoon sugar. bring to a boil over moderate heat, stirring to dissolve the sugar. Brush this glaze all over the cake. Decorate the top with candied fruit. Just before serving, fill the center of the cake with the whipped cream.

Grand Marnier Whipped Cream:
In a large bowl, whip 1 1/2 cups heavy cream, 2 tablespoons sugar and 2 tablespoons Grand Marnier or other orange liqueur, just until the cream holds firm peaks when the beaters are lifted. (makes about 3 cups.)

Makes one 9 inch cake.

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