Sprinkle chopped almonds into a well-greased 10-inch Bundt pan; set aside.
Cream butter and shortening; gradually add 1 1/4 cups sugar, beating well
at medium speed of an electric mixer. Add egg yolks, and beat well. Add
lemon rind, juice, and flavorings; beat well.
Combine flour, baking powder, soda, and salt. Add to creamed mixture
alternately with milk, beginning and ending with flour mixture. Mix after
each addition; set batter aside.
Beat egg whites (at room temperature) and cream of tartar until foamy.
Gradually add 1/4 cup sugar, beating until stiff peaks form; fold egg white
mixture into batter.
Pour batter into prepared pan. Press whole almond just below surface of
batter. Bake at 350°F for 50 to 55 minutes or until a wooden pick inserted
in center comes out clean. Cool in pan 10 minutes; remove from pan, and let
cool completely on a wire rack. Drizzle Apricot Glaze over cake.
Yield: one l0-inch cake.
Note: Cake texture and taste is very similar to a batter bread.
Busted by Gail Shermeyer <4paws@netrax.net>
Notes: Make Almond Legend Cake every New Year's Eve for a fun tradition at
your house. Somewhere hidden in the baked cake will be a single whole
almond. Whoever gets the almond in their slice of cake, according to
legend, will enjoy good fortune during the year.
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Apr
13, 1998
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”
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