| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Mexican | Cakes | 8 | Servings |
INGREDIENTS
| 1 1/4 | c | Flour — All-Purpose |
| 1 | c | Sugar |
| 1 1/2 | ts | Baking Powder |
| 1/2 | ts | Salt |
| 3/4 | c | Milk |
| 1/3 | c | Shortening — Vegetable |
| 1 | Egg — Large | |
| 2 | ts | Orange Peel — Grated |
| 1/4 | c | Almonds — Sliced |
| 1 | tb | Sugar |
| 2 | tb | Orange Liqueur |
INSTRUCTIONS
Heat oven to 350 degrees. Grease and flour a round pan, 9x1 1/2 inches or a pan of 8x8x2 inches. Beat all ingredients except almonds, 1 tablespoon sugar and the liqueur in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed, scraping bowl occasionally, for 3 minutes. Pour into pan and sprinkle the top with almonds. Bake until wooden pick inserted in center comes out clean. Round pan will take about 40 minutes, square pan about 40-45 minutes. Sprinkle with 1 tablespoon sugar and then drizzle with the liqueur. Cool 10-15 minutes. Remove from pan and cool completely before cutting. This is a very pretty cake with the thin sliced almonds and the sugar not dissolved on top. Jo Anne Merrill Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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