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Mary Todd Lincoln's Vanilla Almond Cake

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  Sugar 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
  Sifted cake flour 2 3⁄4 Cup (44 tbs)
  Baking powder 1 Tablespoon
  Milk 1 1⁄3 Cup (21.33 tbs)
  Finely chopped almonds 1 Cup (16 tbs)
  Egg whites 6 , stiffly beaten
  White frosting 1⁄2 Cup (8 tbs)

Cream together sugar, butter, and vanilla.
Stir together the cake flour and baking powder; add to the creamed mixture alternately with milk.
Stir in almonds.
Gently fold in the egg whites.
Pour into two greased and lightly floured 9x1 1/2-inch round baking pans.
Bake at 375° for 28 to 30 minutes.
Cool 10 minutes; remove from pans.
Fill and frost with White Frosting.
White Frosting: In a saucepan combine 1 cup sugar, 1/3 cup water, 1/4 teaspoon cream of tartar, and dash salt.
Bring mixture to boiling, stirring till the sugar dissolves.
In mixing bowl place 2 egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer till stiff peaks form, about 7 minutes.
Beat in 1 teaspoon vanilla.

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