Mary Todd Lincoln's White Almond Cake carries more than a century and a half of history in its tender, snow white crumb. This is a Civil War era cake the First Lady baked for Abraham Lincoln himself, and with a modern mixer and a cast iron bundt pan, you can pull it off in an afternoon instead of a day.
If you love desserts from a bygone era that still earn a place at the table, you will also want to try our Jam Filled Ebelskivers and our Dutch Oven Apple Cake.
Quick Look at this Recipe
- ✅ Recipe Name: Mary Todd Lincoln's White Almond Cake
- 🕒 Ready In: 1 hour 15 minutes (15 min prep, 1 hour bake)
- 👪 Serves: 8 people
- 🥣 Main Ingredients: whole blanched almonds, almond extract, butter, sugar, egg whites, flour, milk
- 📖 Dietary Info: Vegetarian; contains gluten, dairy, eggs, and tree nuts
- ⭐ Why You'll Love It: A from scratch, double almond historical cake with a soft white crumb, baked in cast iron.
Summarize and Save the Recipe
Jump to:
- Quick Look at this Recipe
- Why You'll Love This White Almond Cake
- The Story Behind Mrs. Lincoln's Famous Cake
- What You'll Need
- How to Make Mary Todd Lincoln's White Almond Cake
- Tips for the Best White Almond Cake
- Variations
- What to Serve With This Cake
- Storing Leftovers
- Recipe FAQs
- Other Related Dessert Recipes
- Get the Recipe
Why You'll Love This White Almond Cake
- It is double almond, from scratch. Freshly ground blanched almonds plus pure almond extract give this cake a depth most almond cakes never reach, because most of them start from a box mix.
- The crumb is genuinely white and tender. Using only the egg whites, beaten to stiff peaks and folded in, keeps the color pale and the texture light.
- Cast iron makes it forgiving. A cast iron bundt holds steady, even heat across the full hour bake, so the cake sets gently and browns evenly without drying out the edges.
- It comes with a story. This is the cake Mary Todd Lincoln made for Abraham Lincoln. Serving it is a small piece of American history on a plate.
The Story Behind Mrs. Lincoln's Famous Cake
Kentucky born Mary Todd grew up in an affluent home with most of the niceties of the day. The story goes that her family was served this cake at a catered event, loved it, and got the recipe from the caterer.
When Mary and Abraham Lincoln began courting, she made him this cake, and he is said to have adored it. It was simple enough for his plain tastes but lavish enough for hers. She kept baking it after they married, and again as First Lady, serving it at White House dinners.
In other words, this white almond cake has a presidential seal of approval. Not many desserts can say that.
What You'll Need
This is a short, honest ingredient list with no cake mix in sight. Here is what each piece is doing.
- All-purpose flour and baking powder give the cake its structure and lift.
- Whole blanched almonds are ground fresh into almond flour. Blanched almonds (skins off) keep the crumb pale and the flavor clean.
- Salted butter at room temperature creams up light and carries the richness.
- Sugar brings the sweetness and a tender crumb.
- Milk brings the batter together and keeps it moist.
- Almond extract is the second hit of almond. A little goes a long way.
- Egg whites only, beaten to stiff peaks, give the cake lift and that signature white color.
Full measurements are in the recipe card below.
How to Make Mary Todd Lincoln's White Almond Cake
Heat your oven to 350°F and grease the cast iron bundt pan well, getting the spray into every groove. Whisk the flour and baking powder together and set them aside, then work through the steps below.
- Step 1: Grind the almonds. Pulse the blanched almonds in a food processor until they resemble flour. The natural oils make the meal clump, so stop and scrape the sides now and then.
- Step 2: Get a fine meal. Keep pulsing until you have a soft, sandy almond flour. This fresh ground almond is what sets the cake apart from a box mix.
- Step 3: Cream butter and sugar. Beat the butter and sugar until smooth and pale, then mix in the almond extract.
- Step 4: Build the batter. Gradually add the flour mixture to the creamed butter, then slowly pour in the milk until the batter is smooth.
- Step 5: Fold in the almond flour. Add the ground almonds and fold gently so you keep the batter light.
- Step 6: Whip and fold the egg whites. Beat the egg whites to stiff peaks, fold them into the batter, pour into the bundt pan, and bake about an hour until a toothpick comes out clean. Dust with powdered sugar once cool.
Looking for more cast iron bundt desserts? Try this easy angel food cake next.
Tips for the Best White Almond Cake
- Beat the whites to true stiff peaks. That is where the lift comes from. Underbeaten whites give you a denser, heavier cake.
- Fold, do not stir. Once the whites go in, keep a light hand so you do not knock the air out.
- Grease every groove. A bundt has a lot of nooks, so get the spray into all of them for a clean release.
- Let it cool before you unmold. Give it 15 to 20 minutes in the pan so it firms up and slides out in one piece.
- Dust right before serving. Powdered sugar melts into the cake over time, so save it for last for that fresh, snowy finish.
Variations
- Add a glaze. A simple almond or vanilla powdered sugar glaze drizzled over the top makes it feel a little more special.
- Lemon or vanilla twist. Swap part of the almond extract for lemon or vanilla extract if you want to soften the almond.
- Berries on the side. Fresh raspberries or strawberries cut the sweetness beautifully.
- No food processor? Use store bought blanched almond flour. Freshly ground gives a slightly different texture, but packaged works.
What to Serve With This Cake
This cake is happy on its own with coffee or tea, but it also takes well to a scoop of vanilla ice cream, a spoonful of lightly sweetened whipped cream, or a handful of fresh berries. If you are building a bigger dessert spread, set it alongside our Dutch Oven Apple Cake and a Bourbon Berry Brown Sugar Cake, add a fruity option like our Skillet Strawberry Rhubarb Cobbler, and put out a plate of Skillet Sugar Cookies for the coffee crowd.
Storing Leftovers
Wrap the cake completely in plastic wrap or foil, or keep it in an airtight container at room temperature for up to 4 days. It also freezes well, unfrosted, for up to 3 months. Thaw at room temperature and dust with fresh powdered sugar before serving.
Recipe FAQs
It is a close cousin. Wedding cake versions are usually layered, frosted with buttercream, and often start with a cake mix. This is a from scratch single bundt cake finished simply with powdered sugar, but the almond flavor that makes wedding cake so popular is right here.
Yes. Use 3 whole eggs instead of the whites. The cake will be a bit denser and not as bright white in appearance.
Yes. The batter will be thicker and heavier, closer to a bread dough than a cake batter, but it bakes up deliciously.
Yes. Freshly ground blanched almonds give a slightly different texture, but store bought almond flour works fine.
Absolutely. A standard bundt pan works, and so does a 9x13 baking dish or a 10 inch cast iron skillet. Adjust the bake time and start checking early.
Wrap it in plastic or foil, or use an airtight container, at room temperature for up to 4 days. It also freezes unfrosted for up to 3 months.
Other Related Dessert Recipes
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Get the Recipe
Mary Todd Lincoln's White Almond Cake
Equipment
- Cast Iron Bundt Pan OR
- 10" cast iron skillet
Ingredients
- 3 cups flour all-purpose
- 3 teaspoon baking powder
- 8.5 ounces whole blanched almonds
- 1 cup salted butter at room temperature
- 2 cups sugar
- 1 ⅓ cups milk
- 1 teaspoon almond extract
- 6 egg whites
Instructions
- Preheat oven to 350°F. Grease the bundt pan with butter-flavored cooking spray.
- Combine flour and baking powder and set aside.
- Add almonds to food processor and blend until it resembles flour.
- Cream the butter and sugar using a mixer until smooth. Add the almond extract.
- Gradually add the flour mixture to the creamed mixture until combined then slowly incorporate the milk.
- Fold in the almond flour to the forming batter.
- In a separate bowl, beat the eggs until stiff peaks form then gently fold egg whites into batter.
- Pour into the prepared bundt pan and bake for one hour or until a toothpick comes out clean.
- Garnish with powdered sugar.
Notes
- Beat the whites to stiff peaks. That is where the lift comes from, so do not stop short.
- Fold, do not stir. Keep a light hand once the whites go in so you do not knock the air out.
- Grease every groove. Get the spray into all the nooks of the bundt for a clean release.
- Cool before unmolding. Give it 15 to 20 minutes in the pan so it slides out in one piece.
- Dust right before serving. Powdered sugar melts into the cake over time, so save it for last.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
D says
Great cake!!!
Ned Adams says
Thank you!
Edward says
Oh my gosh, this cake was to die for! It was so moist and flavorful, and it came out of the pan like a dream. Thanks a million for sharing this amazing recipe with me!
Thérèse Buchanan says
I love anything with almonds and this cake did not disappoint ! It was amazing! Thank you.
Ned Adams says
That is so awesome! I'm glad you enjoyed it as much as our family does!