Lincoln Almond Cake


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


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.

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