LOUISIANA CRUNCH CAKE
**********************
2 3/4 Cups Flour -- SIFTED
2 TBS Baking Powder
1 1/2 Tsp Salt
1 3/4 Cups Sugar
1 Cup Crisco
3/4 Cup Milk
1 Tsp Orange Extract
1/2 Tsp Almond Extract
3 Eggs -- UNBEATEN
Topping
2 TBS Flour
3 TBS Brown Sugar
3 TBS Confectioners Sugar
1/4 Tsp Orange Extract
1/4 Tsp Orange Rind
Sift together flour, baking powder
and salt into large mixing bowl. add
sugar and stir.
Cut in shortening (as for pie crust).
Add milk, orange extract, almond extract,
and eggs.
Beat thoroughly.
"do not pour into pan yet"
Topping:
Combine 3/4 cup of batter with flour,
brown sugar, confectioner's sugar, orange
extract, and orange rind.
Mix well (add pecans for a crunchier topping.)
Spread topping in bottom of well-greased tube
pan.
Pour batter on top and bake at 375� F for
45 minutes to 1 hour.
Remove from pan immediately or topping will stick.
Variation:
Substitute cake flour for regular flour
for a finer textured cake.
Grease and flour tube pan and bake at 350� F
for 50 to 60 minutes.
Variation of topping:
3/4 cup butter or margarine
2 TBS flour
3 TBS brown sugar
1/4 tsp orange extract.
Mix topping ingredients together and blend well.
Spread topping in bottom of well-greased tube pan.
Set aside.
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