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.