Mary Todd Lincoln’s White Almond Cake was a favorite of the Lincoln family. In my former bakery, we used to refer to the cake as “the courtship cake” because Mrs. Lincoln often made the cake during their courtship and I like to think it won his heart ❤️

The cake was often made for special family events. It is also documented as being on the dessert table at the Lincoln home in Springfield, Illinois, for the celebration of President Lincoln being elected to the Presidency for the first time on November 6, 1860.

Mary Todd Lincoln’s White Almond Cake

Ingredients

1 Cup blanched almonds, chopped in a food processor until they resemble a coarse flour

1 Cup butter, softened

2 Cups granulated sugar

3 Cups all-purpose flour

3 teaspoons baking powder

1 Cup whole milk

6 egg whites

1 teaspoon vanilla extract

confectionary sugar

Directions

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 and bake for 1 hour, or until a toothpick inserted comes out clean.

Turn the cake out onto a wire rack and cool. When cool, sift confectionary sugar over the top.

One of President Ronald Reagan’s favorite desserts was Mrs. Reagan’s Vienna Chocolate Bars. The recipe below has been slightly adapted from the original recipe.

Nancy Reagan’s Vienna Chocolate Bars

Ingredients

1 cup unsalted butter (2 sticks), softened

1 1/2 cups granulated sugar, divided

2 1/2 cups all-purpose flour

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

2 egg yolks

4 egg whites

1 jar (10 ounces) seedless raspberry preserves

2 cups pecans, chopped

Directions

Preheat oven to 350 degrees.

In a medium bowl, cream the butter, 1/2 cup granulated sugar and egg yolks. Set the bowl aside.

In a separate medium bowl, whisk the flour and salt until blended. A

Add the flour to the butter mixture. Use your hands to mix the dough until all of the ingredients are incorporated.

Spread the dough and use your hands to pat down the dough evenly onto a well greased or parchment lined baking sheet.

Bake for 20-25 minutes until lightly browned.

Remove from the oven. Spread the raspberry preserves evenly onto the crust – covering from corner to corner. Sprinkle the chocolate chips evenly over the preserves.

In a medium bowl, add the egg whites and use an electric handheld mixer to beat until stiffened. Gently fold in the remaining granulated sugar (1 cup) and chopped pecans. Gently spread evenly over the preserves and chocolate chips.

Return to the oven and bake for another 25 minutes.

Remove from the oven and cool for at least an hour before slicing and serving into bars or squares.

Several years ago, Family Circle Magazine had a First Lady Bake-Off from 1992-2016. The bake-off was a competition between the spouses of the presidential candidates.

Michelle Obama submitted a recipe in 2008 for her Shortbread Cookies vs. Cindy McCain’s Oatmeal Butterscotch Cookies.

The readers of Family Circle Magazine voted in favor of Mrs. Obama’s Shortbread Cookies. This recipe has been slightly adapted from the original but is very similar to the original recipe that was submitted to the contest in 2008.

The cookies are quite delicious and I’m loving the citrus and almond flavors. For extra almond flavor – add chopped or slivered almonds to the top after baking!

Michelle Obama’s Shortbread Cookies

Ingredients

3 sticks unsalted butter, softened at room temperature

1 ½ cups + 2 tablespoons granulated sugar, divided

2 large egg yolks

2 tablespoons amaretto liqueur

1 teaspoon lemon zest

1 teaspoon orange zest

3 cups cake flour

¼ teaspoon salt

1 large egg white, beaten

Directions

Preheat oven to 325 degrees.

Grease a regular sized baking sheet with nonstick spray and line with parchment paper.

In a large bowl, use an electric handheld mixer to cream the butter and 1½ cups of sugar on medium speed until smooth. Add the egg yolks and beat until the mixture is fluffy. Add the amaretto liqueur, lemon and orange zest and beat until combined.

Slowly add the flour and salt. Mix until all of the ingredients are thoroughly combined.

Spread the dough evenly on the prepared baking sheet – make sure the top is as smooth as possible. Use a pastry brush to brush the egg white onto the top. Sprinkle the remaining sugar over the top.

Bake for 20-25 minutes, or until golden brown. Turn off the oven and allow the cookies to remain inside of the oven for 15 more minutes.

Remove from the oven and cut into squares while the cookies are warm.