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Mary Todd Lincoln's Vanilla Almond Cake

recipe at a glance
Rating: 4/5 4 stars
1 review


recipe is ready in 1-2 hrs time: 1-2 hrs

serves/makes:   12

  

recipe id: 35709
cook method: oven, stovetop

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ingredients

1 1/2 cup granulated sugar
1 cup butter
1 teaspoon vanilla extract
2 3/4 cups sifted cake flour
1 teaspoon baking powder
1 1/3 cup milk
1 cup almonds, finely chopped
6 egg whites, stiffly beaten
***White Frosting***
1 cup sugar
1/3 cup water
1/4 teaspoon cream of tartar
1 dash salt
2 egg whites
1 teaspoon vanilla extract

directions

Cream together sugar, butter, and vanilla extract.

Stir together the cake flour and baking powder; add to creamed mixture alternately with milk. Stir in almonds. Gently fold in the egg whites. Pour into two greased and lightly floured 9 x 1 1/2-inch round baking pans. Bake at 375 degrees F for 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill and frost with White Frosting.

White Frosting: In a saucepan, combine sugar, water, cream of tartar and salt. Bring mixture to boiling, stirring until the sugar dissolves.

In mixing bowl place egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer until stiff peaks form, about 7 minutes. Beat in vanilla extract.


nutrition

487 calories, 23 grams fat, 65 grams carbohydrates, 8 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Member since: February 18, 2008
recipe rating
This was a fairly easy cake to make, and I halved the recipe to just make one layer. We love almonds, so it was a nice change of pace from the normal cake. It also cuts very nicely (not messy). My children did not fall in love with it, but I will be making it again for my adult friends. We had fun making it to honor Lincoln on President's Day!



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