Lincoln Almond Cake
Yield
servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
sugar
|
|
| 1 | cup |
butter
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | cup |
milk
|
|
| 1 | cup |
almonds
blanched, chopped |
*
|
| 1 ½ | teaspoons |
vanilla extract
or almond extract |
|
| 6 | each |
egg whites
beaten with 1/2 teaspoon salt |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
sugar
|
|
| 237 | ml |
butter
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
milk
|
|
| 237 | ml |
almonds
blanched, chopped |
*
|
| 7.5 | ml |
vanilla extract
or almond extract |
|
| 6 | each |
egg whites
beaten with 1/2 teaspoon salt |
*
|
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.
