Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Butter |
| 1 cup | Sugar |
| 6 \N | Eggs; well beaten |
| \N \N | Rind of 1 orange |
| 1 cup | Chopped pecans |
| ½ ounce | Brandy |
| 2 cups | Flour |
| 4 teaspoons | Baking powder |
Cream butter and sugar. Fold in beaten eggs and blend well. Add orange rind, nuts and brandy and mix well. Add flour and baking powder, blending thoroughly. Pour into a greased 9x13" baking pan. Bake in a 350 F. oven for 40 minutes, or until done. Makes 24 servings. MC formatting by bobbi744@...
NOTES : This recipe is a big hit at the Taverna Anna Restaurant in North Filotheh, a suburb of Athens. If you like pecans, you'll enjoy this cake.
Bobbie's notes: I found this a bit dry. I served it with peach butter. Try cutting cooking time by 10 minutes. Test for doneness.
Recipe by: Opaa! Greek Cooking, Detroit Style by George J. Gekas Posted to MC-Recipe Digest V1 #809 by Roberta Banghart <bobbi744@...> on Sep 26, 1997