Mexican Orange-Almond Cake

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Title: MEXICAN ORANGE-ALMOND CAKE
Categories: Cakes, Mexican
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

Recipe by: Jo Anne Merrill 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

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