Mexican Orange-Almond Cake

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 -----