Regal Almond Cake
|Sliced almonds||1 Cup (16 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Grated lemon peel||1 1⁄2 Teaspoon|
|Sifted cake flour||3 1⁄4 Cup (52 tbs)|
|Baking powder||4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
Generously butter bottom, sides, and tube of 10-inch tube pan; sprinkle with sliced almonds, rotating pan till sides and bottom are evenly coated.
Sprinkle 2 tablespoons sugar over almond-coated sides and bottom.
Cream together the 1 cup butter with the 2 cups sugar till light and fluffy.
Add vanilla, almond extract, and lemon peel.
Beat in egg yolks till light and fluffy.
Sift together flour, baking powder, and salt.
Add to creamed mixture alternately with milk, beating thoroughly after each addition.
Beat egg whites till stiff but not dry.
Gently fold into batter.
Carefully turn into prepared pan.
Bake at 325° about 1 hour and 20 minutes or until cake tests done.
Let cake stand in pan for about 10 minutes, then invert onto wire rack to finish cooling.
Serving size: Complete recipe
Calories 5950 Calories from Fat 2443
% Daily Value*
Total Fat 280 g430%
Saturated Fat 146.7 g733.7%
Trans Fat 0 g
Cholesterol 1322.6 mg440.9%
Sodium 4880.9 mg203.4%
Total Carbohydrates 794 g264.6%
Dietary Fiber 18.1 g72.5%
Sugars 455.2 g
Protein 87 g173.5%
Vitamin A 151.8% Vitamin C 16.1%
Calcium 230.1% Iron 206.5%
*Based on a 2000 Calorie diet