Mary Todd Lincoln'S White Almond Cake Recipe

Name: Mary Todd Lincoln'S White Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb. blanched whole almonds (equals 1 c.); 3 c. sifted cake flour; 1/2 lb. unsalted butter; 1 c. milk; 1/2 tsp. almond extract; pinch of salt; 1 Tbsp. baking powder; 2 c. sugar; 1 tsp. vanilla; 6 egg whites

Servings: persons

1
Grate by hand or in a blender enough almonds to total one cup. Do not pack in the measure.
2
Sift the flour with the baking powder and set aside.
3
Cream the butter until very light, then add 1 3/4 cups of sugar gradually, creaming until fluffy.
4
Add the sifted ingredients alternately with milk, beginning and ending with the dry ingredients.
5
Fold in the almonds, vanilla and almond extract.
6
Beat the egg whites with the salt and remaining 1/4 cup sugar to soft peaks, then fold gently but thoroughly into the batter.
7
Pour into a well buttered and floured 9-inch tube pan and bake at 350u00b0 for about 1 hour or until cake begins to pull from sides of the pan.
8
Cool cake upright in pan on a wire rack for 10 minutes.
9
Then loosen around edges and turn out on a rack.
10
Cool thoroughly before cutting.

1952

kcal

Calories

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1/4 lb. blanched whole almonds (equals 1 c.), 3 c. sifted cake flour, 1/2 lb. unsalted butter, 1 c. milk, and more.

Yes, Mary Todd Lincoln'S White Almond 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.

That's it — enjoy your meal!

Mary Todd Lincoln'S White Almond Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions