| 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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