Mary Todd Lincoln's Vanilla-Almond Cake
| Yield: | 12 Servings |
| Categories: | Cakes |
| 1 1/2 | c | Sugar |
| 1 | c | Butter |
| 1 | tb | Vanilla |
| 2 3/4 | c | Sifted cake flour |
| 1 | tb | Baking powder |
| 1 1/3 | c | Milk |
| 1 | c | Finely chopped almonds |
| 6 | Stiffly beaten egg whites | |
| WHITE FROSTING | ||
| 1 | c | Sugar |
| 1/3 | c | Water |
| 1/4 | tb | Cream of tartar |
| 1 | ds | Salt |
| 2 | Egg whites | |
| 1 | tb | Vanilla |
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