Immerse yourself in the culinary history of the White House with the iconic "Mary Todd Lincoln's Vanilla Almond Cake" recipe. This delectable cake, said to be a favorite of the former First Lady, combines the delicate flavors of vanilla and almonds, resulting in a tender and flavorful treat that has stood the test of time. As you embark on this baking journey, discover the secrets behind this classic dessert, unraveling the perfect balance of ingredients and techniques that make it a cherished American tradition.
Here are our top 5 tried and tested recipes!
MARY TODD LINCOLN'S VANILLA ALMOND CAKE RECIPE - (4.5/5)
Provided by MJH
Number Of Ingredients 16
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.
ABRAHAM LINCOLNS FAVORITE FRENCH ALMOND CAKE RECIPE - (4.4/5)
Provided by DeBruynC1
Number Of Ingredients 6
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.
MARY TODD LINCOLN'S VANILLA ALMOND CAKE
It was said that President Lincoln took little interest in food and eating. However, this delicious cake was an exception, and he pronounced it the best dessert he ever ate.
Provided by Paula Collier @christmascookie
Categories Cakes
Number Of Ingredients 8
Steps:
- Cream together sugar, butter and vanilla. Stir together the cake flour and baking powder, add to the creamed mixture alternately with milk. Stir in almonds. Gently fold in egg whites. Pour into 2 greased and lightly floured 9x1 1/2 round baking pans. Bake at 375 for 28-30 minutes (until firm in center). Cool 10 minutes, remove from pans. Fill and frost with White Frosting:
- WHITE FROSTING: In saucepan, combine 1 cup sugar, 1/3 cup water, 1/4 tsp cream of tartar and dash of salt. Bring mixture to boiling, stirring until the sugar dissolves. In mixing bowl, place 2 egg whites: very slowly pour the hot sugar syrup over, while beating constantly with fast, swift strokes until stiff peaks form. Beat in 1 tsp vanilla. (I think it's ok to use an electric mixer, as this isn't 1863)
MARY TODD LINCOLN CAKE
My grandson brought this recipe home after their Abraham Lincoln birthday celebration at school and insisted that I keep this recipe. I'm posting here on RecipeZaar as an untried recipe. Prep time is an estimate. An added note on the recipe card: "The marriage of Mary Todd to Abraham Lincoln is best expressed by the words Lincoln had engraved inside Mary's wedding band, "Love is Eternal". Mary expressed her feelings in less dramatic, but lasting and tasteful terms. She baked him her favorite white cake. This is her recipe."
Provided by Claudia Dawn
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Cake:.
- Cream sugar, butter and vanilla.
- Sift together cake flour and baking powder three times.
- Add to creamed mixture alternatively with milk.
- Stir in almonds.
- Gently fold in the egg whites.
- Pour into two greased and floured 9 x 1 1/2 inch round baking pans.
- Bake at 375 degrees for 30 minutes.
- Cool for 10 minutes before removing from pan.
- White Frosting:.
- Bring to boiling, sugar, water, cream of tartar and salt. Boil until sugar dissolves.
- Put egg whites in mixing bowl. Start beater and while egg whites are beating, very slowly add hot syrup.
- Beat until stiff peaks form, about 7 minutes.
- Beat in vanilla for one more minute.
ABRAHAM LINCOLN'S " BEST CAKE I EVER TASTED" - A WHITE
This is Mary Todd Lincoln's recipe for vanilla almond cake - 150 years ago! --with a classic 7-minute frosting.
Provided by carrie sheridan
Categories Dessert
Time 1h30m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 612.4, Fat 27.3, SaturatedFat 13, Cholesterol 53.4, Sodium 290.1, Carbohydrate 84, Fiber 2.3, Sugar 51.1, Protein 10.3
Tips:
- Prep Your Ingredients: Before starting, gather and measure all your ingredients to ensure you have everything you need and to expedite the baking process.
- Follow the Recipe Carefully: Baking is a science, so it's essential to follow the recipe precisely. Don't substitute ingredients or change measurements unless you know what you're doing.
- Use High-Quality Ingredients: The better the quality of your ingredients, the better your cake will taste. If possible, use organic, fresh ingredients.
- Cream the Butter and Sugar Together Thoroughly: This step is essential for creating a light and fluffy cake. Cream the butter and sugar together until they are light and fluffy, and the sugar has dissolved.
- Add the Eggs One at a Time: To avoid curdling the batter, add the eggs one at a time, beating well after each addition.
- Fold in the Dry Ingredients Gently: Use a spatula to gently fold the dry ingredients into the wet ingredients. Overmixing can result in a tough, dense cake.
- Bake the Cake at the Correct Temperature: The temperature of your oven is crucial for baking a perfect cake. Make sure to preheat your oven to the correct temperature before baking the cake.
- Let the Cake Cool Completely Before Frosting: This will help prevent the frosting from melting and sliding off the cake.
Conclusion:
Mary Todd Lincoln's Vanilla Almond Cake is a classic recipe that is sure to impress your family and friends. With its moist, tender crumb and delicious vanilla-almond flavor, this cake is perfect for any occasion. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and yields a delicious and beautiful cake. So next time you're in the mood for a sweet treat, give Mary Todd Lincoln's Vanilla Almond Cake a try. You won't be disappointed!
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