Ingredients for Abraham Lincoln's Favorite Cake
- 2 cups egg whites
- 2 cups granulated sugar
- 1 cup almonds, chopped, divided
- 1 cup (2 sticks) unsalted butter
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
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How to Make Abraham Lincoln's Favorite Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan. Line the bottom with parchment paper.
- In a large bowl, beat 2 cups egg whites until soft peaks form. Gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form.
- In a separate bowl, finely chop 1 cup almonds. Set aside ¼ cup for topping.
- In a mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a small bowl, whisk together 1 cup buttermilk, 1 teaspoon vanilla extract, and ½ teaspoon almond extract.
- Gently fold the chopped almonds (reserving ¼ cup) into the dry ingredients.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Add in thirds, alternating with the buttermilk mixture.
- Gently fold the beaten egg whites into the batter until just combined.
- Pour batter into the prepared tube pan.
- Sprinkle the reserved ¼ cup of flaked almonds over the top of the batter.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Frost with your favorite boiled icing (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
236 g
Sugar
1692g
Fat
628g
Carbs
245g
