| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cakes, Desserts, Alcohol, Bundt | 14 | Servings | |
INGREDIENTS
| 1 | c | Softened butter |
| 1/4 | c | Orange juice |
| 1 1/2 | c | Sugar |
| 1/3 | c | Grand Marnier |
| 3 | Eggs; separated | |
| 2 | tb | Slivered blanched almonds |
| 2 | c | Presifted flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | c | Sour cream |
| Rind of 1 orange; grated | ||
| 1/2 | c | Chopped nuts |
INSTRUCTIONS
JULIE JAKSTYS MXXT23B 1. Preheat oven to 350 F. Grease 9-inch tube pan 2. Cream butter and 1 cup of the sugar until light and fluffy. Beat in egg yolks, one at a time. 3. Combine flour, baking powder, and baking soda; add alternately with sour cream to egg mixture, mixing well after each addition. Stir in orange rind and chopped nuts. 4. Beat egg whites until stiff but not dry; fold into batter. 5. Turn batter into pan; bake in preheated oven for 45 to 50 min. 6. Combine remaining sugar, orange juice and Grand Marnier. Spoon over hot cake in pan; decorate with almonds. Cool before removing from pan. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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