Mary Todd Lincoln Cake
- Reviews 2
Ready In: 1 hr
Serves: 12
Yields: 1 cake
Ingredients
Cake
- 1 1⁄2 cups sugar
- 1 cup butter
- 1 teaspoon vanilla
- 2 1⁄4 cups cake flour
- 1 tablespoon baking powder
- 1 1⁄3 cups milk
- 1 cup almonds, finely chopped
- 6 egg whites, stiffly beaten
White Frosting
- 1 cup sugar
- 1⁄3 cup water
- 1⁄4 teaspoon cream of tartar
- 1 dash salt
- 2 egg whites
- 1 teaspoon vanilla
Directions
- Cake:.
- Cream sugar, butter and vanilla.
- Sift together cake flour and baking powder three times.
- Add to creamed mixture alternatively with milk.
- Stir in almonds.
- Gently fold in the egg whites.
- Pour into two greased and floured 9 x 1 1/2 inch round baking pans.
- Bake at 375 degrees for 30 minutes.
- Cool for 10 minutes before removing from pan.
- White Frosting:.
- Bring to boiling, sugar, water, cream of tartar and salt. Boil until sugar dissolves.
- Put egg whites in mixing bowl. Start beater and while egg whites are beating, very slowly add hot syrup.
- Beat until stiff peaks form, about 7 minutes.
- Beat in vanilla for one more minute.
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