Almond Good Luck Cake
|Chopped almonds||1⁄2 Cup (8 tbs)|
|All-purpose flour||2 1⁄3 Cup (37.33 tbs), divided (1 Tablespoon Plus 2 1/3 Cups)|
|Butter||1⁄3 Cup (5.33 tbs), softened (No Substitutes)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs), divided|
|Eggs||3 , separated|
|Lemon juice||2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Almond extract||1 Teaspoon|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Orange juice||1 Tablespoon|
Combine almonds and 1 tablespoon flour; sprinkle into a well-greased 10-in fluted tube pan.
In a large mixing bowl, cream the butter, shortening and 1 cup sugar.
Add egg yolks, one at a time, beating well after each addition.
Stir in lemon juice, peel and extracts.
Combine the baking powder, salt, baking soda and remaining flour; add to the creamed mixture alternately with milk.
In a small mixing bowl, beat egg whites and cream of tartar until soft peaks form.
Beat in the remaining sugar, 1 tablespoon at a time, until stiff.
Fold into batter.
Pour into prepared pan.
Insert whole almond into batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
For glaze, melt preserves in a microwave or saucepan; strain.
Add orange juice; drizzle over warm cake.