| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes, Desserts, Alcohol, Bundt |
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 |
tb |
Slivered blanched almonds |
| 2 |
c |
Presifted flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
c |
Sour cream |
|
|
Rind of 1 orange; grated |
| 1/2 |
c |
Chopped nuts |
INSTRUCTIONS
JULIE JAKSTYS MXXT23B
1. 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
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