Abraham Lincoln's Favorite Cake
Recipe: #14078
August 29, 2014
Categories: Desserts, Cakes, Tube/Bundt, Almond, Baby Shower, Brunch, Christmas, Cinco de Mayo, Easter, Mothers Day, Potluck, Oven Bake, Vegetarian, more
"The Presidents own Whitehouse cookbook by Jones, this is an AWESOME cake, I used 2 cups of egg beaters and just whipped them up, and ground 1 cup almonds up in food processor"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (174.5 g)
- Calories 676.6
- Total Fat - 31.8 g
- Saturated Fat - 15.8 g
- Cholesterol - 64.4 mg
- Sodium - 663.3 mg
- Total Carbohydrate - 91.1 g
- Dietary Fiber - 3.1 g
- Sugars - 52.3 g
- Protein - 9.2 g
- Calcium - 216.1 mg
- Iron - 1.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Beat egg whites until frothy. Add 1 cup sugar gradually until egg whites are stiff peaks.
Step 2
Finely chop almonds.
Step 3
Cream the butter and remaining 1 cup sugar until light and fluffy.
Step 4
Sift flour, baking powder, and salt together.
Step 5
Add vanilla extract and almond extract to buttermilk.
Step 6
Combine nuts with flour mixture.
Step 7
Add wet to dry by thirds. Fold beaten egg whites into batter.
Step 8
Place greased wax paper in tube pan (I didn't do this but (wasn't flipping it out either.
Step 9
Turn batter into a 10-inch tube pan.
Step 10
Bake at 350 degrees Fahrenheit for about 1 hour or until cake tests done.
Step 11
Frost with boiled icing.
Tips
No special items needed.
1 Reviews
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