Almond Legend Cake
Based on a recipe from Southern Living Magazine, January 1982.
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INGREDIENTS
Nutrition- 1(2 1/2 ounce) package slivered almonds, chopped
- 1⁄3
- 1⁄3cup shortening
- 3⁄4cup sugar
- 1⁄2
- 3
- 1
- 2tablespoons lemon juice
- 1teaspoon vanilla extract
- 1teaspoon almond extract
- 2 1⁄3
- 2teaspoons baking powder
- 1⁄4teaspoon baking soda
- 3⁄4teaspoon salt
- 3⁄4cup milk
- 1⁄2teaspoon cream of tartar
- 1⁄4cup sugar
- 1whole almond
Apricot glaze
- 1⁄2cup apricot preserves
- 2teaspoons orange juice
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DIRECTIONS
- Sprinkle chopped almonds into a well-greased 10-inch Bundt pan; set aside.
- Cream butter and shortening; gradually add 1/2 cup each sugar and Splenda, beating well at medium speed of an electric mixer. Add egg yolks, and beat well. Add lemon rind, juice, and flavorings; beat well.
- Combine flour, baking powder, soda, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition; set batter aside.
- Beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form; fold egg white mixture into batter. Pour batter into prepared pan. Press whole almond just below surface of batter.
- Bake at 300 degrees for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire 10-inch cake.
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