[h=3]MARY TODD LINCOLN'S WHITE CAKE[/h]Celebrate President Lincoln’s birthday with his favorite cake – his wife’s almond white cake. Here’s her recipe from “Lincoln’s Table” by Donna D. McCreary, courtesy of the National Park Service:
1 cup blanched almonds, chopped in a food processor until they resemble a coarse flour
1 cup butter
2 cups sugar
3 cups flour
3 teaspoons baking powder
1 cup milk
6 egg whites
1 teaspoon vanilla extract
Confectioners’ sugar
Preheat oven to 350 degrees. Grease and flour a Bundt cake pan.
Cream butter and sugar. Sift flour and baking powder 3 times. Add to creamed butter and sugar, alternating with milk. Stir in almonds and beat well.
Beat egg whites until stiff and fold into the batter. Stir in vanilla extract.
Pour into prepared pan and bake for 1 hour, or until a toothpick inserted comes out clean. Turn out on a wire rack and cool. When cool, sift confectioners’ sugar over top or use a basic white frosting sprinkled with almonds.
1 cup blanched almonds, chopped in a food processor until they resemble a coarse flour
1 cup butter
2 cups sugar
3 cups flour
3 teaspoons baking powder
1 cup milk
6 egg whites
1 teaspoon vanilla extract
Confectioners’ sugar
Preheat oven to 350 degrees. Grease and flour a Bundt cake pan.
Cream butter and sugar. Sift flour and baking powder 3 times. Add to creamed butter and sugar, alternating with milk. Stir in almonds and beat well.
Beat egg whites until stiff and fold into the batter. Stir in vanilla extract.
Pour into prepared pan and bake for 1 hour, or until a toothpick inserted comes out clean. Turn out on a wire rack and cool. When cool, sift confectioners’ sugar over top or use a basic white frosting sprinkled with almonds.
