Lincoln Almond Cake

2 1/4 c Sugar
1 c Butter
3 c Flour
1 tb Baking Powder
1 c Milk
1 c Almonds;blanched & chopped
1 1/2 ts Vanilla; or almond extract
6 Egg whites; beaten with
1/2 ts Salt

Preheat oven to 350~. Cream t sugar and butter. Sift flour and baking powder three times; slowly add to the butter and sugar mixture alternately with milk, in small amounts at a time. Mix thoroughly. Add the chopped blanched almonds and vanilla to the mixture. Continue beating until thoroughly mixed. In a separate bowl, stiffly beat egg whites with salt. Gently fold them into the first mixture. Pour the mixture into a greased and floured angel food cake pan or bundt pan. Bake for approx. one hour, or until a toothpick inserted into the center comes out clean. Turn the cake out on a wire rack and allow to cool upside down for a few minutes until you are able to gently remove the cake from the pan.

Before serving, gently cut the cake with a serrated bread or cake knife to avoid tearing it.

Lincoln Almond Cake printer friendly version located here. (Just the recipe. Nothing else.)
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