---------- Recipe via Meal-Master (tm) v8.05
  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