Mary Todd Lincoln Cake Recipe

Name: Mary Todd Lincoln Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 1/2 cups sugar; 1 cup butter; 1 teaspoon vanilla; 2 1/4 cups cake flour; 1 tablespoon baking powder; 1 1/3 cups milk; 1 cup almonds, finely chopped; 6 egg whites, stiffly beaten; White Frosting; 1 cup sugar; 1/3 cup water; 1/4 teaspoon cream of tartar; 1 dash salt; 2 egg whites; 1 teaspoon vanilla

Servings: persons

Cake
1 1/2 cups sugar
1 cup butter
1 teaspoon vanilla
2 1/4 cups cake flour
1 tablespoon baking powder
1 1/3 cups milk
1 cup almonds, finely chopped
6 egg whites, stiffly beaten
White Frosting
1 cup sugar
1/3 cup water
1/4 teaspoon cream of tartar
1 dash salt
2 egg whites
1 teaspoon vanilla

1
Cake:.
2
Cream sugar, butter and vanilla.
3
Sift together cake flour and baking powder three times.
4
Add to creamed mixture alternatively with milk.
5
Stir in almonds.
6
Gently fold in the egg whites.
7
Pour into two greased and floured 9 x 1 1/2 inch round baking pans.
8
Bake at 375 degrees for 30 minutes.
9
Cool for 10 minutes before removing from pan.
10
White Frosting:.
11
Bring to boiling, sugar, water, cream of tartar and salt. Boil until sugar dissolves.
12
Put egg whites in mixing bowl. Start beater and while egg whites are beating, very slowly add hot syrup.
13
Beat until stiff peaks form, about 7 minutes.
14
Beat in vanilla for one more minute.

1691

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cake, 1 1/2 cups sugar, 1 cup butter, 1 teaspoon vanilla, and more.

Yes, Mary Todd Lincoln 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.

Mary Todd Lincoln Cake

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