MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Golden Anniversary Bundt Cake
 Categories: Cakes, Desserts, Citrus, Chocolate
      Yield: 12 Servings

MMMMM---------------------------CAKE---------------------------------
      3 lg Eggs
      1 c  Sour cream; divided
      2 ts vanilla
  2 1/2 c  Cake flour; sifted
    2/3 c  Unblanched sliced almonds
           - (2 oz);
           - toasted, fine ground
      1 c  Sugar
  1 1/2 ts Baking powder
      1 ts Baking soda
    3/4 ts Salt
      2 tb Orange peel; grated
      1 c  Unsalted butter; softened

MMMMM----------------------ORANGE SYRUP -----------------------------
    1/2 c  Sugar
    1/4 c  Fresh orange juice
    1/3 c  Grand Marnier

MMMMM-----------------CHOCOLATE GANACHE GLAZE------------------------
      6 oz Bittersweet chocolate;
           - fine grated
    1/2 c  Heavy cream

  Set oven @ 350°F/175°C.

  Grease a 9 cup fluted bundt pan and dust lightly with flour.

  Combine eggs, 1/4 cup of the sour cream and the vanilla; set aside.
  Mix together dry ingredients and orange zest in large bowl. Add
  butter and remaining sour cream. Mix on low speed until moistened.
  Beat on medium speed until creamy. Gradually add egg mixture in
  thirds, mixing well after each addition. Spread batter in prepared
  9-cup fluted tube pan. Bake until tester inserted in center comes
  out clean, 55 to 65 minutes.

  Remove cake from oven. Poke holes in top of cake. Brush with half
  of Orange Syrup. Cool in pan 10 minutes. Invert onto cooling rack.
  Brush with remaining syrup. Cool before glazing with Chocolate
  Ganache.

  Tip:

  Process toasted almonds with sugar and orange zest in a food
  processor for perfect texture.

  Orange Syrup:

  Heat sugar, orange juice, and Grand Marnier in small saucepan until
  dissolved. For non-alcoholic version, replace with additional
  orange juice.

  Chocolate Ganache Glaze:

  Process in food processor or grate until very fine. Scald cream in
  small saucepan. Add grated chocolate. Cover and let sit for
  5 minutes. Gently stir until smooth. If necessary, stir on low heat
  to melt chocolate. Place cake on cooling rack with waxed paper
  underneath to catch drippings. Pour ganache glaze over cake

  Recipe by Mary Haynes, Madisonville, Tennessee

  Recipe FROM: https://swansdown.com

  Uncle Dirty Dave's Archives

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