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