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   PID: Synchronet 3.21a-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
   TID: SBBSecho 3.30-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Golden Anniversary Bundt Cake   
    Categories: Cakes, Desserts, Citrus, Chocolate   
         Yield: 10 servings   
       
   MMMMM----------------------------CAKE---------------------------------   
         3 lg Eggs   
         1 c  Sour cream; divided   
         2 ts Vanilla   
     2 1/2 c  Sifted cake Flour   
       2/3 c  (2 oz) unblanched sliced,   
              - toasted almonds; fine   
              - ground   
         1 c  Sugar   
     1 1/2 ts Baking powder   
         1 ts Baking soda   
       3/4 ts Salt   
         2 tb Grated orange peel   
         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 @ 350ºF/175ºC.   
        
     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 1/2 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. (note: 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 five   
     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   
        
     Mary Haynes, Madisonville, Tennessee   
        
     RECIPE FROM: https://swansdown.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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