Mary Todd Lincoln's White Almond Cake
Step back in time and take a taste of history with Mary Todd Lincoln's White Almond Cake, a Civil War era treat that's deliciously sweet.
Servings: 8 people
Calories: 783kcal
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
Calories: 783kcal | Carbohydrates: 94g | Protein: 15g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 401mg | Potassium: 355mg | Fiber: 4g | Sugar: 54g | Vitamin A: 777IU | Calcium: 225mg | Iron: 3mg
