Mexican orange-almond cake

Yield: 8 Servings

Measure Ingredient
1¼ cup Flour -- All-Purpose
1 cup Sugar
1½ teaspoon Baking Powder
½ teaspoon Salt
¾ cup Milk
⅓ cup Shortening -- Vegetable
1 \N Egg -- Large
2 teaspoons Orange Peel -- Grated
¼ cup Almonds -- Sliced
1 tablespoon Sugar
2 tablespoons Orange Liqueur

Heat oven to 350 degrees. Grease and flour a round pan, 9x1½ 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

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