| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Greek | Cakes, Desserts, Greek, Nuts, Spirits | 24 | Servings |
INGREDIENTS
| 1/2 | lb | Butter |
| 1 | c | Sugar |
| 6 | Eggs; well beaten | |
| Rind of 1 orange | ||
| 1 | c | Chopped pecans |
| 1/2 | oz | Brandy |
| 2 | c | Flour |
| 4 | ts | Baking powder |
INSTRUCTIONS
Cream butter and sugar. Fold in beaten eggs and blend well. Add orange rind, nuts and brandy and mix well. Add flour and baking powder, blending thoroughly. Pour into a greased 9x13" baking pan. Bake in a 350 F. oven for 40 minutes, or until done. Makes 24 servings. MC formatting by bobbi744@sojourn.com NOTES : This recipe is a big hit at the Taverna Anna Restaurant in North Filotheh, a suburb of Athens. If you like pecans, you'll enjoy this cake. Bobbie's notes: I found this a bit dry. I served it with peach butter. Try cutting cooking time by 10 minutes. Test for doneness. Recipe by: Opaa! Greek Cooking, Detroit Style by George J. Gekas Posted to MC-Recipe Digest V1 #809 by Roberta Banghart <bobbi744@sojourn.com> on Sep 26, 1997
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