Mexican Orange-almond Cake

I do implore you, do not look upon the sacrifice of Christ as an act of mere vengeance on the Father’s part. Never imagine, oh! never indulge the idea, that Jesus died to make the Father complacent towards us. Oh, no, dear friends: Jesus’ death is the effect of overwhelming and infinite love on the Father’s part; and every blow which wounds, every infliction which occasions sorrow, and every pang which rends his heart, speaks of the Father’s love as much as the joy, the everlasting triumph, which now surrounds His head.

C.H. Spurgeon

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	t	Baking Powder
1/2	t	Salt
3/4	c	Milk
1/3	c	Shortening, Vegetable
1		Egg, Large
2	t	Orange Peel, Grated
1/4	c	Almonds, Sliced
1	T	Sugar
2	T	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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