Orange Almond Cake
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Orange peel||2 Teaspoon, grated|
|Almonds||1⁄4 Cup (4 tbs), sliced|
|Orange-flavored liqueur||2 Tablespoon|
Heat oven to 350°.
Grease and flour round layer pan, 9 x 1 1/2 inches, or square pan, 8 x 8 x2 or 9x9x2 inches.
Beat all ingredients except almonds, 1 tablespoon sugar and the liqueur in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, scraping bowl occasionally, 3 minutes.
Pour into pan; sprinkle with almonds.
Bake until wooden pick inserted in center comes out clean, round pan 40 minutes, square pans 40 to 45 minutes.
Sprinkle with 1 tablespoon sugar; drizzle with liqueur.
Cool 10 to 15 minutes.
Remove from pan; cool completely.