Name: Lincoln Almond Cake
Cuisine: Cakes and Frostings
Ingredients: 2-1/4 cups sugar; 1 cup butter; 3 cups flour; 1 tablespoon baking powder; 1 cup milk; 1 cup chopped blanched almonds; 1-1/2 teaspoons vanilla (or almond) extract; 6 egg whites beaten with 1/2 teaspoon salt

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Ingredients

2-1/4 cups sugar

1 cup butter

3 cups flour

1 tablespoon baking powder

1 cup milk

1 cup chopped blanched almonds

1-1/2 teaspoons vanilla (or almond) extract

6 egg whites beaten with 1/2 teaspoon salt

Instructions

Preheat the oven to 350 degrees F. In an electric mixer first 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 mixing 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 one 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.