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Mary Todd Lincoln's Vanilla-Almond Cake

RG

Ingredients

Cake

  • 1 1/2 cups granulated sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 2 3/4 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1 1/3 cups milk
  • 1 cup almonds, finely chopped
  • 6 egg whites, stiffly beaten

White Frosting

  • 1 cup granulated sugar
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • Dash of salt
  • 2 egg whites
  • 1 teaspoon vanilla extract

Instructions

  1. Cream together sugar, butter, and vanilla extract.
  2. Stir together the cake flour and baking powder; add to creamed mixture alternately with milk. Stir in almonds. Gently fold in the egg whites.
  3. Pour into two greased and lightly floured 9 x 1 1/2-inch round baking pans.
  4. Bake at 375 degrees F for 28 to 30 minutes.
  5. Cool for 10 minutes; remove from pans.
  6. Fill and frost with White Frosting.
  7. White Frosting: In a saucepan, combine sugar, water, cream of tartar and salt. Bring mixture to boiling, stirring until the sugar dissolves.
  8. In mixing bowl place egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer until stiff peaks form, about 7 minutes.
  9. Beat in vanilla extract.



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