Mary todd lincoln's vanilla-almond cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| 1 | cup | Butter |
| 1 | teaspoon | Vanilla |
| 2¾ | cup | Sifted cake flour |
| 1 | tablespoon | Baking powder |
| 1⅓ | cup | Milk |
| 1 | cup | Finely chopped almonds |
| 6 | Stiffly beaten egg whites | |
| White Frosting | ||
Directions
Cream together sugar, butter, & vanilla. Stir together the cake flour & baking powder; add to creamed mixture alternately with milk. Stir in almonds. Gently fold in the egg whites. Pour into two greased & lightly floured 9x1-½" round baking pans. Bake at 375 for 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill & frost with white frosting.
File
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