Mary Todd Lincoln’s White Almond Cake

(Picture courtesy of The Historical Homemaker Bakery & Cafe)

On the eve of Abraham Lincoln’s birthday we would like to share with you one of President Lincoln’s favorite desserts.

(Recipe from Lincoln’s Table by Donna D. McCreary was adapted by Janice Cooke Newman)

1 cup blanched almonds, chopped in a food processor until they resemble a coarse flour
1 cup butter
2 cups sugar
3 cups flour
3 teaspoons baking powder
1 cup milk
6 egg whites
1 teaspoon vanilla extract
confectionary sugar 

  • Preheat oven to 350 degrees. Grease and flour a Bundt cake pan. 
  • Cream butter and sugar. Sift flour and baking powder 3 times. Add to creamed butter and sugar, alternating with milk. Stir in almonds and beat well.
  • Beat egg whites until stiff and fold into the batter. Stir in vanilla extract. 
  • Pour into prepared pan and bake for 1 hour, or until a toothpick inserted comes out clean. Turn out on a wire rack and cool. When cool, sift confectionary sugar over top

A basic white frosting sprinkled with almonds was also popular. 

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