Louisiana Crunch Cake

Contributed By: Susan Barnes

Ingredients:

2 3/4 Cups Flour (sifted)
2 Teaspoons Baking Powder
1 1/2 Teaspoons Salt
1 3/4 Cups Sugar
1 Cup Crisco
3/4 Cup Milk
1 Teaspoon Orange Extract
1/2 Teaspoon Almond Extract
3 Eggs unbeaten
Topping:
2 Tablespoons Flour
3 Tablespoons Brown Sugar
3 Tablespoons Confectioners Sugar
1/4 Teaspoon Orange Extract
1/4 Teaspoon Orange Rind

Method:

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 degrees for 45 minutes to 1 hour. Remove from pan immediately
or topping will stick.

Helpful Hints:

Variation:
substitute cake flour for regular flour for a finer textured cake. Grease
and flour tube pan and bake at 350 degrees for 50 to 60 minutes.


Return To List Of Recipe Titles