Recipe - Mexican Orange-Almond Cake

1 One fourth cup Flour AllPurpose
1 cup Sugar
1 One half teaspoon Baking Powder
One half teaspoon Salt
Three fourths cup Milk
1/3 cup Shortening Vegetable
1 Egg Large
2 teaspoon Orange Peel Grated
One fourth cup Almonds Sliced
1 tablespoon Sugar
2 tablespoon Orange Liqueur

Heat oven to 350 degrees. Grease and flour a round pan, 9x1 One half 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 4045 minutes. Sprinkle with 1 tablespoon sugar
and then drizzle with the liqueur. Cool 1015 minutes. Remove from pan and
cool completely before cutting. This is a very pretty cake with the thin
cut or sliced up 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