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Baking Measurements: c. = cup | T. = tablespoon | tsp. = teaspoon | oz. = ounce | lb = pound | pkg. = package

Louisiana Crunch Cake
Submitted by starmom60, Cake Club Member
Recipe Courtesy of www.CakeClubRecipes.com

A popular southern cake with a caramelized nut topping.


2 3/4 c. flour, sifted
2 tsp. baking powder
1 1/2 tsp. salt
1 3/4 c. sugar
1 c. shortening
3/4 c. milk
1 tsp. orange extract
1/2 tsp. almond extract
3 large eggs

Orange/Pecan Topping...

2 T. flour
3 T. brown sugar
3 T. confectioners' sugar
1/4 tsp. orange extract
1/4 tsp. orange rind
1/2 c. chopped pecans, optional


Sift together flour, baking powder and salt into large mixing bowl. Add sugar and stir. Cut in shortening with pastry blender or two knives. Add milk, orange extract, almond extract and eggs. Beat thoroughly. Set aside.  For topping, combine 3/4 cup cake batter with flour, brown sugar, confectioners' sugar, orange extract and orange rind. Mix well. Add pecans, if using. Spread topping in bottom of well-greased tube pan (angel food cake pan). Pour batter on top and bake at 375 degrees for 45 minutes to 1 hour. Remove from pan immediately or topping will stick.


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