Prep 20 mins
Cook 50 mins
Oh yummmmm...this is so good and so easy to make...I haven't looked at some of these recipes for a long time...it's nice to get re-acquainted with old friends.
- 1 3⁄4 cups flour
- 3 teaspoons baking powder
- 3⁄4 teaspoon salt
- 3 large eggs, well beaten
- 6 ounces unsalted butter
- 3⁄4 cup golden brown sugar or 3⁄4 cup brown sugar
- 1⁄4 cup coconut, flaked
- 1⁄4 cup almonds, toasted,chopped (may substitute pecans)
- 1⁄4 cup golden raisin, large
- 1 1⁄2 teaspoons lemon extract
- 1 teaspoon grated orange rind (may substitute lemon rind)
- 2 1⁄2 ounces cream of Grand Marnier
- 8 tablespoons milk
- May substitute with other orange liquer, orange juice or soda pop.
- But the best flavour comes from the liquers.
- Preheat oven to 350 degrees Sift flour, baking powder and salt.
- Combine eggs, butter, brown sugar, coconut, almonds, raisins, lemon extract, rind and liquer, blend well.
- Mix the moist and dry ingredients together for 4 minutes on medium speed.
- Slowly add milk to mixture as needed to make a moist cake batter.
- Set aside for 10 minutes.
- Butter and flour your cake pan.
- (Bake the cake batter in just one pan.) Mix the cake batter again for 3 minutes.
- Pour into your prepared pan and bake at 350 degrees for 45- 50 minutes.
- Serve with vanilla bean or custard ice cream--.
This is a good cake, after reading Rita's review I added in a couple tablespoons vegetable oil, and used fresh orange juice in place of the Grand Marnier, the cake could have been just a bit sweeter for out taste, all in all, it's a great cake! thanks BK!...Kitten:)
I found this a bit dry. Had no ice cream so I topped it with Raspberry Cream Cheese Fluffy Frosting. I did find it to be full of flavor. I have a feeling this is one of those cakes that you let sit overnight and the flavors will enhance. I used a 9 inch cake pan to bake it in. Thanks!