Title: Mexican Orange-Almond Cake
Categories: Cakes
Yield: 8 Servings

1 1/4 c Flour -- All-Purpose
1 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
3/4 c Milk
1/3 c Shortening -- Vegetable
1 Egg -- Large
2 ts Orange Peel -- Grated
1/4 c Almonds -- Sliced
1 tb Sugar
2 tb Orange Liqueur

Heat oven to 350 degrees. Grease and flour a round pan, 9x1 1/2 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip