• 1 cup butter, room temperature

  • 1 1/2 cups sugar

  • 3 eggs, separated

  • 2 cups flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 cup sour cream

  • Zest of 1 orange

  • 1 cup chopped nuts, pecans or walnuts

  • 1/4 cup orange juice

  • 1/3 cup Grand Marnier

  • 2 tablespoons slivered almonds

 

Cream the butter with 1 cup of the sugar until fluffy.  Beat in the egg yolks.

Sift together the dry ingredients.  Add them alternately with the sour cream.

Fold in the orange zest and nuts

 

To make the glaze: boil together the remaining 1/4 cup sugar with the juice and liqueur until sugar is melted.

Bake the cake in a bundt pan in a 350 º F. oven for 50 minutes to 1 hour.

Cool before  removing from pan.  Top with glaze and garnish with the almonds.