Almond Legend Cake

Submitted by pansregnig

"Based on a recipe from Southern Living Magazine, January 1982."

 

• Ready In: 1hr 49mins
• Ingredients: 20
• Serves: 20

ingredients

• 1 (2 1/2 ounce) package slivered almonds, chopped
• 1⁄3 cup butter, softened
• 1⁄3 cup shortening
• 3⁄4 cup sugar
• 1⁄2 cup Splenda sugar substitute
• 3 eggs, separated
• 1 teaspoon lemon rind, grated
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1⁄3 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 3⁄4 teaspoon salt
• 3⁄4 cup milk
• 1⁄2 teaspoon cream of tartar
• 1⁄4 cup sugar
• 1 whole almond

• Apricot glaze

• 1⁄2 cup apricot preserves
• 2 teaspoons orange juice

directions

1. Sprinkle chopped almonds into a well-greased 10-inch Bundt pan; set aside.
2. 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.
3. 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.
4. 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.
5. 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.