---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPANISH ALMOND CAKE LACED WITH TEQUILA ANEJO
  Categories: Newspaper, Alcohol, Holidays, Cakes
       Yield: 8 servings
  
 ------------------------------------CAKE------------------------------------
       1 c  + 2 Tbsp almonds; lightly
            .  roasted
       1 c  Flour; all-purpose
   1 1/4 ts Baking powder
     1/4 ts Salt
     1/2 lb Butter; unsalted
       1 c  Sugar
       4    Eggs
     1/4 ts Pure almond extract
       3 tb Tequila anejo
       2 ts Orange zest
       1 ts Lemon zest
     1/4 ts Nutmeg; grated
 
 ---------------------------------GARNISHES---------------------------------
            Powdered sugar
            Freshly grated nutmeg
            Sliced mangoes
            .   * OR *
 
 ---------------------------MEXICAN WHIPPING CREAM---------------------------
     1/2 pt Heavy cream
       3 tb Powdered sugar
     1/4 ts Vanilla extract
       1 tb Tequila anejo
  
   Note: Place nuts on baking sheet in 325-degree preheated oven and
   toast until light brown, turning occasionally. When done, remove from
   pan to prevent overcooking.
   
   Finely grind all almonds. Set 2 tablespoons ground nuts aside. Mix
   remaining nuts with flour, baking powder and salt and set aside.
   
   Cream butter and sugar with an electric mixer. Add eggs, one at a
   time, mixing well, blend in the almond extract, tequila, citrus zests
   and 1/4 teaspoon grated nutmeg. Mix in almond/flour mixture untll
   incorporated. Spread batter into a 9 1/2-inch-by-2-inch pan (or a
   springform pan) that has been buttered and dusted with flour.
   Sprinkle with remainlng ground almonds. Place in preheated 325-degree
   oven on the middle rack and bake until tester comes out clean (about
   40-45 minutes). Cool 10 minutes; remove from pan by inverting on a
   platter. Sprinkle with confectioners' sugar and freshly grated
   nutmeg; garnish. Serve with a tasty coffee drink or eggnog.
   
   Nutritional analysis per serving: 420 calories, 28 grams fat, 34 grams
   carbohydrates, 135 milligrams cholesterol, 189 milligrams sodium, 61
   percent of calories from fat.
   
   Mexican whipped cream:
   
   In chilled stainless-steel mixing bowl with chilled beaters, whip
   cream until it thickens slightly. Slowly add powdered sugar, vanilla
   and tequila and beat until it forms stiff mounds.
   
   Nutritional analysis per serving: 49 calories, 5 grams fat, 1 gram
   carbohydrates, 17 milligrams cholesterol, 5 milligrams sodium, 86
   percent of calories from fat.
   
   Source:  Tequila: Cooking with the Spirit of Mexico
   
   ** Fort Worth Star Telegram -- Food section -- 29 November 1995 **
  
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