Abraham Lincoln's Best Cake I Ever Tasted A White Recipe

Name: Abraham Lincoln's Best Cake I Ever Tasted A White
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: 3 cups granulated sugar; 1 cup (2 sticks) softened unsalted butter; 2 teaspoons vanilla extract; 2 1/2 cups cake flour; 2 teaspoons baking powder; 1 cup milk; 1 cup finely chopped almonds; 8 large egg whites; 3 cups granulated sugar; 1/3 cup water; 1/4 teaspoon cream of tartar; a pinch of salt

Indulge in a piece of history with this 150-year-old vanilla almond cake recipe, straight from Mary Todd Lincoln's kitchen! This classic recipe boasts a delicate almond flavor and is topped with a luscious 7-minute frosting. Perfect for special occasions or when you crave a taste of the past.

Prep Time 30 mins

Cook Time 90 mins

Calories 612.4 kcal

Protein 20g

Rating 0.0 (1 Reviews)

Abraham Lincoln's Best Cake I Ever Tasted A White

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Abraham Lincoln's Best Cake I Ever Tasted A White

3 cups granulated sugar
1 cup (2 sticks) softened unsalted butter
2 teaspoons vanilla extract
2 1/2 cups cake flour
2 teaspoons baking powder
1 cup milk
1 cup finely chopped almonds
8 large egg whites
3 cups granulated sugar
1/3 cup water
1/4 teaspoon cream of tartar
a pinch of salt

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How to Make Abraham Lincoln's Best Cake I Ever Tasted A White

Preheat oven to 375°F (190°C). Grease and flour two 9-inch round cake pans.
In a large bowl, beat 6 large egg whites until stiff peaks form.
In a separate bowl, cream together 1 cup (2 sticks) softened unsalted butter, 2 cups granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
In a medium bowl, whisk together 2 1/2 cups cake flour and 2 teaspoons baking powder.
Gradually add the dry ingredients to the creamed butter mixture, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in 1 cup finely chopped almonds.
Gently fold in the beaten egg whites until just incorporated.
Divide batter evenly between the prepared cake pans.
Bake for 28-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Prepare the 7-minute frosting while cakes are cooling:
In a small saucepan, combine 1 cup granulated sugar, 1/3 cup water, 1/4 teaspoon cream of tartar, and a pinch of salt.
Bring mixture to a rolling boil over medium-high heat, stirring constantly until sugar dissolves.
In a clean mixing bowl, beat 2 large egg whites with an electric mixer until foamy.
Slowly pour the hot sugar syrup into the egg whites while beating constantly on high speed. Continue beating for 7 minutes, or until stiff, glossy peaks form.
Beat in 1 teaspoon vanilla extract.
Frost the cooled cakes and enjoy!