Recipe - Orange Almond Honey Cake

One half cup Vegetable shortening
1 cup Honey
1 tablespoon Orange peel; grated
3 Egg
1 Three fourths cup Flour
2 teaspoon Baking powder
One half teaspoon Salt
One fourth cup Blanched almonds; ground
One fourth cup Almonds; cut or sliced up & toasted
Honey Whipped Cream
1 cup Heavy cream
1 teaspoon Vanilla
3 tablespoon Honey

Honey Whipped Cream * One fourth cup cut or sliced up almonds, toasted (optional) * Orange
slices, quartered (optional)

1. Cream shortening in large bowl with electric mixer. Gradually add honey,
beating until light and fluffy. Add orange peel. Add eggs, one at a time,
beating thoroughly after each addition. (Mixture may appear slightly
curdled) Combine flour, baking powder and salt in small bowl; fold dry
ingredients into creamed mixture. Mix until blended. Add ground almonds;
mix well. Grease bottoms only of two 8inch round cake pans; pour in cake
batter.

2. Bake in preheated 325 degrees F oven 30 minutes or until wooden
toothpick inserted near center comes out clean. Cool in cake pans on wire
racks 10 minutes. Remove from pans and cool completely on wire racks.
=46rost with Honey Whipped Cream and garnish with toasted almond slices and
quartered orange slices, if desired.

HONEY WHIPPED CREAM

Yield: about 2 cups

Beat cream in medium bowl with electric mixer until soft peaks form.
Gradually add honey; beat until mixture forms stiff peaks. Fold in vanilla.

Per serving: 270 Calories; 12g Fat (39% calories from fat); 4g Protein; 38g
Carbohydrate; 45mg Cholesterol; 165mg Sodium

Recipe by: Honey Board

Posted to recipeludigest Volume 01 Number 166 by "Laura J.Bettingen"
labette@sprynet.com on Oct 26, 1997