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orange cake

1 pie shell 1-3/4 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon salt 1/8 teaspoon pumpkin pie spice 1-1/2 sticks butter, softened to room temperature Not quite (scant) 1 cup sugar 1 tablespoon whiskey or brandy 1-1/2 teaspoons grated orange peel 3 eggs 2 tablespoons orange marmalade Handful blanched almonds Sauce 2/3 cup orange marmalade 3 tablespoons Grand Marnier, whiskey or brandy 1/2 to 3/4 cup mandarin orange sections, drained 2 tablespoons orange juice Whipped cream

Bake in preheated oven set at 300 degrees. Line your pie dish or pan with one baked pie shell. Place the dry ingredients, including flour, baking powder, salt and pumpkin spice, into a bowl and stir it together well. In another mixing bowl, use your electric mixer to beat butter, sugar, Grand Marnier, brandy or whiskey and orange zest to get it fluffy. Beat in the eggs one at a time. Stir the dry ingredients into the wet ones to get a nice batter. Pour the batter into the pie shell. Bake in the preheated oven for 1 hour. Take the cake out of the oven and brush with 2 tablespoons of marmalade over the top. Put the blanched almonds over the marmalade in a pleasing pattern. Return the cake to the oven and bake for another 20 minutes. Put the sauce ingredients through the orange juice into a pan and put over low heat on your stove. Heat it until the marmalade melts and you’ve stirred the mixture together. When serving the slices of cake, put some of the warm sauce over each slice, then add whipped cream as a topper. You’ll enjoy this dessert. Readers with questions or comments for Dave Kessler may write to him in care of this publication.