Orange-almond Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cakes | 8 | Servings | ||
INGREDIENTS
| BETTY CROCKER REGIONAL AND I | ||
| 1 1/4 | c | All-purpose flour or 1 1/2 C |
INSTRUCTIONS
cake flour 1 C sugar 1 1/2 t baking powder 1/2 t salt 3/4 C milk 1/3 C shortening 1 egg 2 t grated orange peel 1/4 C sliced almonds 1 T sugar 2 T orange-flavored liqueur Heat oven to 350F. Grease and flour round 9x1 1/2-inch pan or 8x8x2 or 9x9x2-inch square pan. Beat together all ingredients except almonds, 1 tablespoon sugar and liqueur in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan. Sprinkle with almonds. Bake until wooden pick inserted in center comes out clean, round pan 40 minutes, square pans 40 to 45 minutes. Sprinkle with 1 tablespoon sugar and drizzle with liqueur. Cool 10 to 15 minutes. Remove from pan and cool completely. (C) 1992 General Mills, Inc. ====== From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 71
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 20.9mg
Carbohydrates: 14.9g
Fiber: <1g
Sugar: <1g
Protein: 2g