6 tablespoons unsalted butter or margarine at room temperature
1/2 cup all-purpose flour
1 egg
1 cup plain flour
1/2 teaspoon active dry yeast
1/2 teaspoon baking soda
1/2 cup plain yogurt
1 tablespoon grated orange peel
1/2 cup chopped pecans
1/3 cup crushed black cherries
2 tablespoons all-purpose flour
For soaking:
1/3 cup orange juice
1/4 cup milk
2 tablespoons orange liqueur (Curacao, Grand Marnier or Cointreau)
6 tablespoons unsalted butter or margarine at room temperature
1/2 cup all-purpose flour
1 egg
1 cup plain flour
1/2 teaspoon active dry yeast
1/2 teaspoon baking soda
1/2 cup plain yogurt
1 tablespoon grated orange peel
1/2 cup chopped pecans
1/3 cup crushed black cherries
2 tablespoons all-purpose flour
For soaking:
1/3 cup orange juice
1/4 cup milk
2 tablespoons orange liqueur (Curacao, Grand Marnier or Cointreau)
Whisk together the butter or margarine and sugar in a bowl
Add the eggs one at a time, whisking well after each addition
Mix the flour, yeast, and baking soda, then alternate adding this mixture with the yogurt, whisking well
Add the grated orange peel and mix well
Mix in the pecans, cherries, and flour, then add to the batter and mix carefully
Pour into a 19 cm diameter cake pan greased and preheated at 180°C for about 50 minutes or until a toothpick comes out clean
Mix together the remaining ingredients for soaking
Poke the still-warm cake and pour the soaking mixture over it
Let cool in the pan, then remove and wrap in plastic wrap and aluminum foil
Let sit at room temperature for 2-3 days
Serve dusted with confectioner's sugar, yields 16 pieces.
