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mary todd lincoln's vanilla almond cake

(1 rating)
Recipe by
Paula Collier
Taylorville, IL

It was said that President Lincoln took little interest in food and eating. However, this delicious cake was an exception, and he pronounced it the best dessert he ever ate.

(1 rating)
yield 12 -20
prep time 20 Min
cook time 35 Min

Ingredients For mary todd lincoln's vanilla almond cake

  • 1 1/2 c
  • 1 c
  • 1 1/3 c
  • 1 tsp
  • 2 3/4 c
    sifted cake flour
  • 1 Tbsp
    baking powder
  • 1 c
    almonds, finely chopped
  • 6 lg
    stiffly beaten egg whites

How To Make mary todd lincoln's vanilla almond cake

  • 1
    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 egg whites. Pour into 2 greased and lightly floured 9x1 1/2 round baking pans. Bake at 375 for 28-30 minutes (until firm in center). Cool 10 minutes, remove from pans. Fill and frost with White Frosting:
  • 2
    WHITE FROSTING: In saucepan, combine 1 cup sugar, 1/3 cup water, 1/4 tsp cream of tartar and dash of salt. Bring mixture to boiling, stirring until the sugar dissolves. In mixing bowl, place 2 egg whites: very slowly pour the hot sugar syrup over, while beating constantly with fast, swift strokes until stiff peaks form. Beat in 1 tsp vanilla. (I think it's ok to use an electric mixer, as this isn't 1863)

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