| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Historical |
Cake |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Butter |
| 1 |
T |
Vanilla |
| 2 3/4 |
c |
Sifted cake flour |
| 1 |
T |
Baking powder |
| 1 1/3 |
c |
Milk |
| 1 |
c |
Finely chopped almonds |
| 6 |
|
Stiffly beaten egg whites |
| 1 |
c |
Sugar |
| 1/3 |
c |
Water |
| 1/4 |
T |
Cream of tartar |
| 1 |
ds |
Salt |
| 2 |
|
Egg whites |
| 1 |
T |
Vanilla |
INSTRUCTIONS
From: rubyd@wam.umd.edu (teresa marie Cannon) Date: Fri, 25 Nov 1994
17:09:49 +0000 I have a great historical cookbook by Better Homes and
Gardens entitled "Heritage Cookbook". It offers several recipes that
famous historical figures either made or loved... "It is said that
President Abraham 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." Cream together sugar, butter, and
vanilla. Stir together the cake flour and baking powder; add to
creamed mixture alternately with milk. Stir in almonds. Gently fold
in the egg whites. Pour into two greased and lightly floured 9x1-1/2
inch round baking pans. Bake at 375 degrees for 28 to 30 minutes. Cool
10 minutes; remove from pans. Fill and frost with white frosting.
WHITE FROSTING: In a saucepan, combine sugar, water, cream of tartar,
and salt. Bring mixture to boiling, stirring till the sugar dissolves.
In mixing bowl place egg whites; very slowly pour the hot sugar syrup
over, beating constantly with electric mixer till stiff peaks form,
about 7 minutes. Beat in vanilla. REC.FOOD.RECIPES ARCHIVES /MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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