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Mary Todd Lincoln's White Cake Recipe

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This recipe for Mary Todd Lincoln's White Cake, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Schwardt
Added: Thursday, March 13, 2008


2 1/4 c. cake flour
1 tbsp. baking powder
1 c. butter
1 1/2 c. sugar
1 tsp. vanilla
1 1/3 c. milk
1 c. finely chopped almonds
6 eggs whites
Seven-Minute Frosting (recipe follows)
Sliced almonds

Grease and flour two 9x 1 1/2 inch round baking pans. Set aside. In a medium mixing bowl, combine flour and baking powder.
In a large mixing bowl, beat the butter with an electric mixer on low speed for 30 seconds. Add sugar; beat on medium speed till fluffy. Beat in vanilla. Add the flour mixture and milk alternately to the beaten mixture. Beat in the finely chopped almonds.
Wash and dry beaters thoroughly. Beat egg whites with electric mixer till stiff peaks form (tips stand straight). Gently fold into batter.
Turn the batter into prepared pans, spreading evenly. Bake in a 375 oven about 30 minutes or till a toothpick inserted in the center of cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
Prepare Seven-Minute Frosting. Fill and frost cake layers. Top cake with sliced almonds.

Seven Minute Frosting
In the top of a double boiler, combine 1 1/2 c. sugar, 1/3 c. cold water, 2 egg whites and 1/4 tsp. cream of tartar or 2 tsp. corn syrup. Beat with an electric mixer on low speed for 30 seconds. Place over boiling water (upper pan shouldn't touch water).
Cook, beating constantly with the electric mixer or till frosting forms stiff pecks. Remove from the heat; add 1 tsp. vanilla. Beat 2 to 3 minutes more or till frosting reaches spreading consistency. Use immediately.




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