Ingredients

1 1/4 C. flour, all-purpose
1 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1/3 C. shortening, vegetable
1 egg, large
2 tsp. orange peel, grated
1/4 C. almonds, sliced
1 Tbsp. sugar
2 Tbsp. orange liqueur

Cooking Instructions

Heat oven to 350 degrees. Grease and flour a round pan, 9×1 1/2 inches or a pan of 8 x 8 x 2 inches. Beat all ingredients except almonds, 1 Tbls. 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 Tbls. sugar and then drizzle with the liqueur. Cool 10-15 minutes. Remove from pan and cool completely before cutting. ingredients in a small saucepan; mix well. Bring to a boil, and cook 1 minute. Stir in rum. Serve with a dollop of whipped cream.
 
 
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