| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Alcohol, Bundt, Cakes, Desserts |
14 |
Servings |
INGREDIENTS
| 1 |
c |
Softened butter |
| 1/4 |
c |
Orange juice |
| 1 1/2 |
c |
Sugar |
| 1/3 |
c |
Grand Marnier |
| 3 |
|
Eggs, separated |
| 2 |
T |
Slivered blanched almonds |
| 2 |
c |
Presifted flour |
| 1 |
t |
Baking powder |
| 1 |
t |
Baking soda |
| 1 |
c |
Sour cream |
|
|
Rind of 1 orange, grated |
| 1/2 |
c |
Chopped nuts |
INSTRUCTIONS
Preheat oven to 350 F. Grease 9-inch tube pan 2. Cream butter and 1
cup of the sugar until light and fluffy. Beat in egg yolks, one at a
time. 3. Combine flour, baking powder, and baking soda; add
alternately with sour cream to egg mixture, mixing well after each
addition. Stir in orange rind and chopped nuts. 4. Beat egg whites
until stiff but not dry; fold into batter. 5. Turn batter into pan;
bake in preheated oven for 45 to 50 min. 6. Combine remaining sugar,
orange juice and Grand Marnier. Spoon over hot cake in pan; decorate
with almonds. Cool before removing from pan. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Peace starts with a smile.”