Best 4 Abraham Lincolns Favorite French Almond Cake Recipes

ABRAHAM LINCOLN'S FAVORITE CAKE

Steps:

• Beat egg whites until frothy.
• Add 1 cup sugar gradually until egg whites are stiff peaks.
• Finely chop almonds.
• Cream the butter and remaining 1 cup sugar until light and fluffy.
• Sift flour, baking powder, and salt together.
• Add vanilla extract and almond extract to buttermilk.
• Combine nuts with flour mixture.
• Add wet to dry by thirds.
• Fold beaten egg whites into batter.
• Place greased wax paper in tube pan.( i didnt do this but i wasnt flipping it out either ).
• Turn batter into a 10-inch tube pan.
• Bake at 350 degrees Fahrenheit for about 1 hour or until cake tests done.
• Frost with boiled icing.

ABRAHAM LINCOLNS FAVORITE FRENCH ALMOND CAKE RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 350°F. 2. In a deep, large (3-quart) bowl beat egg whites until they stand in stiff peaks, then set aside. 3. In a second large bowl, using an electric mixer, beat egg yolks until they are thick and have turned into a light yellow color. This could take as long as 5 minutes. 4. With the mixer running, begin adding the sugar about a tablespoon at a time. Continue beating until the sugar is fully incorporated and the batter is thick. 5. Stir in the almond and lemon extracts and then the almonds. 6. Stir in the flour. 7. With a flexible rubber spatula, fold about one-third of the beaten egg whites into the egg yolk batter to lighten it up. Then gently fold this lightened batter into the remaining egg whites. 8. Pour the batter into an ungreased tube pan. 9. Bake until the cake is firm and lightly browned on top, about 25 to 30 minutes. 10. Invert the pan over a bottle to cool completely before removing the cake from the pan.

ABRAHAM LINCOLN'S " BEST CAKE I EVER TASTED" - A WHITE

Steps:

• Preheat oven to 375°.
• Beat the 6 eggs whites until stiffly beaten.
• Cream together the softened butter, sugar and vanilla.
• Sift together the cake flour and baking powder.
• Add flour mixture alternately with milk to the creamed butter and sugar.
• Stir in the finely chopped almonds.
• Gently fold in the egg whites.
• Pour into 2 greased and floured 9-inch cake pans.
• Bake at 375° for 28-30 minutes.
• Cool 10 minutes and remove from pans.
• Frost with White Frosting.
• WHITE FROSTING: In a saucepan combine 1 cup sugar and 1/3 cup water and 1/4 tsp cream of tartar and dash of salt.
• Bring mixture to boiling, stirring until the sugar dissolves.
• Place 2 egg whites in a mixing bowl and very slowly pour the hot sugar syrup over, beating CONSTANTLY with a mixer until stiff peaks form - this takes about 7 minutes. Beat in vanilla and frost cake.

MARY TODD LINCOLN'S VANILLA ALMOND CAKE RECIPE - (4.5/5)

Steps:

• Preheat the oven to 375F. Grease and flour two 9 inch round layer cake pans or one Bundt cake pan. Use a food processor to grind the almonds into a course flour. Cream the butter and sugar to mix them until fluffy. Sift the flour and baking powder to mix them together, then fold the dry flour mix into the creamed butter and sugar, alternating with milk, until well blended. S tir in the almond powder and mix thoroughly. In a separate bowl, beat the egg whites until they form stiff peaks. Add a pinch of salt for easier stiffening. Add vanilla extract. Gently fold the egg whites into the batter with a rubber spatula. Pour the batter into the pan(s) and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool for at least 15 minutes before flipping the cake out out of the pan, and allow it to completely cool before serving. If a layer cake was made, use a jam for filling. Sift confectioners sugar on top for decoration. Or top with Seven Minute Frosting-Recipe as follows: Combine first four ingredients in a saucepan and bring to a boil, then stir until the sugar dissolves. Place two egg whites in a mixing bowl and slowly pour the hot syrup over them, beating constantly for about seven minutes until stiff peaks form. Beat in vanilla extract.