Lincoln Almond Cake

Directions

Preheat oven to 350℉ (180℃).

Cream together the sugar and butter.

Sift together flour and baking powder three times; slowly add to the butter and sugar mixture alternately with milk, in small amounts at a time.

Mix thoroughly.

Add the chopped blanched almonds and vanilla to the mixture.

Continue beating until thoroughly mixed.

In a separate bowl, stiffly beat egg whites with salt.

Gently fold them into the first mixture.

Pour the mixture into a greased and floured angel food cake pan or bundt pan.

Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.

Turn the cake out on a wire rack and allow to cool upside down for a few minutes until you are able to gently remove the cake from the pan.

Before serving, gently cut the cake with a serrated bread or cake knife to avoid tearing it.