CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Vegetables, Eggs |
Mexican |
Cakes |
8 |
Servings |
INGREDIENTS
1 1/4 |
c |
Flour — All-Purpose |
1 |
c |
Sugar |
1 1/2 |
ts |
Baking Powder |
1/2 |
ts |
Salt |
3/4 |
c |
Milk |
1/3 |
c |
Shortening — Vegetable |
1 |
|
Egg — Large |
2 |
ts |
Orange Peel — Grated |
1/4 |
c |
Almonds — Sliced |
1 |
tb |
Sugar |
2 |
tb |
Orange Liqueur |
INSTRUCTIONS
Heat oven to 350 degrees. Grease and flour a round pan, 9x1 1/2 inches or a
pan of 8x8x2 inches. Beat all ingredients except almonds, 1 tablespoon
sugar and the liqueur in a large bowl on low speed for 30 seconds, scraping
bowl constantly. Beat on high speed, scraping bowl occasionally, for 3
minutes. Pour into pan and sprinkle the top with almonds. Bake until wooden
pick inserted in center comes out clean. Round pan will take about 40
minutes, square pan about 40-45 minutes. Sprinkle with 1 tablespoon sugar
and then drizzle with the liqueur. Cool 10-15 minutes. Remove from pan and
cool completely before cutting. This is a very pretty cake with the thin
sliced almonds and the sugar not dissolved on top. Jo Anne Merrill
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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