Lincoln Douglas Cake – a delicious recipe with butter, granulated sugar, pastry flour, baking soda, cream of tartar, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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These are the directions but also the way the recipe was written instead of an ingredient list.
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MAKE SURE YOU READ THE DIRECTIONS FIRST:.
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Cream 1 1/2 cup butter, adding gradually 4 cups fine granulated sugar.
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Beat 10 minutes [by hand]; add gradually 5 cups pastry flour which was sifted 3 times with 1 teaspoon soda and 3 teaspoons cream of tartar to first mix.
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Alternate the flour mix with 1 1/4 cups milk beating constantly [by hand] Add 1 1/2 tsp almond extract; use a wooden spoon with slits at this point, fold in 16 egg whites beaten until stiff and dry.
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Turn into a large tube pan [12x4 in] well buttered and bottom lined with buttered paper.
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Bake 1 1/4 hours in a moderate oven.
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Spread with Ice Cream Frosting.
2573
kcal
Calories
115
g
Fat
323
g
Carbs
71
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 ½ cups butter, 4 cups granulated sugar, 5 cups pastry flour, 1 teaspoon baking soda, and more.
Yes, Lincoln Douglas Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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