Mary Todd Lincoln's Vanilla Almond Cake
|Sugar||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|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.