LYDIA MARION'S COFFEE TEA RING

Cooking Instructions

SET OVEN TO 350 DEGREES. GREASE A BUNDT PAN WITH UNSALTED MARGARINE 'OR' COOKING SPRAY. THIS RECIPE DOES 'NOT' CALL FOR AN ELECTRIC MIXER. IN A LARGE BOWL MIX ALL INGREDIENTS TOGETHER WITH A DESCENT SIZE SPOON TILL BLENDED------- EXCEPT FOR THE WALNUTS 3/4 CUP OF GRANULATED SUGAR CINNAMON NUTMEG GINGER AND ORANGE PEEL. IN A SMALL BOWL GENTLY MIX THE 3/4 CUP OF SUGAR AND POWDERS WITH A TABLESPOON. SET ASIDE. PLACE HALF THE CAKE BATTER INTO THE BUNDT PAN. THEN PLACE HALF THE SUGAR MIXTURE ON TOP. PLACE THE REST OF THE CAKE BATTER ON TOP OF THE SUGAR MIXTURE. NOW THE REST OF THE SUGAR MIXTURE ON TOP OF THE BATTER. IF YOU'RE USING WALNUTS PLACE THEM ON TOP OF THE SUGAR MIXTURE PRESSING THEM GENTLY IN PLACE WITH YOUR FINGERS. THE CAKE IS NOW READY TO BE PLACED IN THE OVEN. BAKE FOR ABOUT 40 TO 50 MIN. TEST FOR DONENESS BY PLACING A THIN KNIFE INTO THE CENTER. IF TOP OF CAKE BROWNS TOO QUICKLY PLACE FOIL LIGHTLY ON TOP OF IT. REMOVE CAKE FROM OVEN WHEN READY. LET STAND TILL COOL. PLACE PLATE ON TOP OF BUNDT PAN AND TURN IT OVER. TAKE ANOTHER PLATE AND TURN IT BACK OVER. THIS TIME THE NUTS WILL BE FACING YOU. PLEASE NOTE: DO NOT PLACE BROKEN NUTS IN CENTER OF BATTER AS THE CAKE WILL BREAK WHEN CUTTING. IF YOU WISH TO DO SO PLEASE GRIND THE NUTS.