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Almond Good Luck Cake

Holiday.Cook's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
  Cream of tartar 1⁄2 Teaspoon
  Whole almond 1
  Apricot preserves 1⁄2 Cup (8 tbs)
  Orange juice 1 Tablespoon
Directions

Combine almonds and 1 tablespoon flour; sprinkle into a well-greased 10-in fluted tube pan.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Healthy
Ingredient: 
Almond
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
6

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