| 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 |
t |
Baking Powder |
| 1/2 |
t |
Salt |
| 3/4 |
c |
Milk |
| 1/3 |
c |
Shortening, Vegetable |
| 1 |
|
Egg, Large |
| 2 |
t |
Orange Peel, Grated |
| 1/4 |
c |
Almonds, Sliced |
| 1 |
T |
Sugar |
| 2 |
T |
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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