Abraham Lincolns Favorite Cake Food
ABRAHAM LINCOLN'S FAVORITE CAKE
The President's own White House Cookbook by Jones. this is a great cake i ground a cup of almonds in food processor and used 11/2 cups egg beaters egg whites (ACTUALLY IT was closer to 2 cups )this is a moist really good tasting cake and used the 1/4 c flaked almonds on top
Provided by Dienia B.
Categories Dessert
Time 1h30m
Yield 1 10 inch tube cake
Number Of Ingredients 10
Steps:
- Beat egg whites until frothy.
- Add 1 cup sugar gradually until egg whites are stiff peaks.
- Finely chop almonds.
- Cream the butter and remaining 1 cup sugar until light and fluffy.
- Sift flour, baking powder, and salt together.
- Add vanilla extract and almond extract to buttermilk.
- Combine nuts with flour mixture.
- Add wet to dry by thirds.
- Fold beaten egg whites into batter.
- Place greased wax paper in tube pan.( i didnt do this but i wasnt flipping it out either ).
- Turn batter into a 10-inch tube pan.
- Bake at 350 degrees Fahrenheit for about 1 hour or until cake tests done.
- Frost with boiled icing.
Nutrition Facts : Calories 5848.2, Fat 285.5, SaturatedFat 125.7, Cholesterol 497.9, Sodium 5668.3, Carbohydrate 737.9, Fiber 28.1, Sugar 423.2, Protein 109.2
ABRAHAM LINCOLN'S " BEST CAKE I EVER TASTED" - A WHITE
This is Mary Todd Lincoln's recipe for vanilla almond cake - 150 years ago! --with a classic 7-minute frosting.
Provided by carrie sheridan
Categories Dessert
Time 1h30m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°.
- Beat the 6 eggs whites until stiffly beaten.
- Cream together the softened butter, sugar and vanilla.
- Sift together the cake flour and baking powder.
- Add flour mixture alternately with milk to the creamed butter and sugar.
- Stir in the finely chopped almonds.
- Gently fold in the egg whites.
- Pour into 2 greased and floured 9-inch cake pans.
- Bake at 375° for 28-30 minutes.
- Cool 10 minutes and remove from pans.
- Frost with White Frosting.
- WHITE FROSTING: In a saucepan combine 1 cup sugar and 1/3 cup water and 1/4 tsp cream of tartar and dash of salt.
- Bring mixture to boiling, stirring until the sugar dissolves.
- Place 2 egg whites in a mixing bowl and very slowly pour the hot sugar syrup over, beating CONSTANTLY with a mixer until stiff peaks form - this takes about 7 minutes. Beat in vanilla and frost cake.
Nutrition Facts : Calories 612.4, Fat 27.3, SaturatedFat 13, Cholesterol 53.4, Sodium 290.1, Carbohydrate 84, Fiber 2.3, Sugar 51.1, Protein 10.3
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