- Joined
- Mar 20, 2010
- Location
- Ohio
The cake was intended for the visit of the Marquis de Lafayette to Lexington in 1825. It was such a triumph, that the Todd ladies requested the recipe and it became a family favorite. Mary Todd served the almond-vanilla cake to Abraham Lincoln, when they were courting in Springfield. Mary continued to make this cake when she became a wife, mother, and, even as First Lady.
(Recipe from Lincoln's Table by Donna D. McCreary was adapted by Janice Cooke Newman)
1 cup blanched almonds, chopped in a food processor until they resemble a coarse flour
1 cup butter
2 cups sugar
3 cups flour
3 teaspoons baking powder
1 cup milk
6 egg whites
1 teaspoon vanilla extract
confectionary sugar
(Recipe from Lincoln's Table by Donna D. McCreary was adapted by Janice Cooke Newman)
1 cup blanched almonds, chopped in a food processor until they resemble a coarse flour
1 cup butter
2 cups sugar
3 cups flour
3 teaspoons baking powder
1 cup milk
6 egg whites
1 teaspoon vanilla extract
confectionary sugar
- Preheat oven to 350 degrees. Grease and flour a Bundt cake pan.
- Cream butter and sugar. Sift flour and baking powder 3 times. Add to creamed butter and sugar, alternating with milk. Stir in almonds and beat well.
- Beat egg whites until stiff and fold into the batter. Stir in vanilla extract.
- Pour into prepared pan and bake for 1 hour, or until a toothpick inserted comes out clean. Turn out on a wire rack and cool. When cool, sift confectionary sugar over top