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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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