INGREDIENTS

INSTRUCTIONS

Separate eggs into large mixing bowls. Gradually beat 1 1/4 cups  sugar
and salt into yolk mixture until very thick and light in color.  Add
orange juice, rind, and wine; beat at high speed until thick and
light, about 3 minutes.  Sift together meal, potato starch, and
cinnamon; gradually fold into  orange mixture until smoothly blended.
Beat egg whites at highest  speed until whites stand in peaks but are
not dry. Beating  continuously, make meringue by beating remaining 1/4
cup sugar into  whites, a tablespoon at a time. Fold meringue lightly
into mixture.  Fold nuts into batter gently.  Turn into ungreased 10
inch tube pan with bottom lined with waxed  paper. Bake at 325 degrees
for 60 to 65 minutes or until cake springs  back when touched lightly.
Invert pan on funnel or suspend over  cooling rack. Allow to hang 45
minutes.  While slightly warm, remove by running sharp thin-bladed
knife around  side of pan with one long steady stroke.  busted by sooz
Recipe by: Key Gourmet  Posted to recipelu-digest by sooz
<kirkland@gj.net> on Mar 23, 1998

A Message from our Provider:

“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”