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Almond Legend Cake

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Recipe Cooking TimePreparation40 minutes
Cooking50 minutes
Ready In90 minutes
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Ingredients

2 ounces almonds slivered, chopped
1/3 cup butter or margarine, softened
1/3 cup vegetable shortening
1 1/4 cups sugar
3 large eggs separated
1 teaspoon lemon zest grated
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/3 cups flour, all-purpose sifted
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup milk
1/2 teaspoon cream of tartar
1/4 cup sugar
1 x almond apricot glaze

Directions

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 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 degrees 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 10-inch cake.

NOTE: 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

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sarisack

Member Review

*****

Gingerbread House Dough

The recipe is great except that the ingredients left out ginger and put in too much cinnamon. It should have called for 2 Tablespoons ground ginger and 2 teaspoons ground cinnamon. When I made those changes, it made wonderful gingerbread of the perfect consistency for making large walls for a gingerbread house.

Reviewed by sarisack