Mexican orange-almond cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Flour -- All-Purpose |
| 1 | cup | Sugar |
| 1½ | teaspoon | Baking Powder |
| ½ | teaspoon | Salt |
| ¾ | cup | Milk |
| ⅓ | cup | Shortening -- Vegetable |
| 1 | Egg -- Large | |
| 2 | teaspoons | Orange Peel -- Grated |
| ¼ | cup | Almonds -- Sliced |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Orange Liqueur |
Directions
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