"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire


  Tried it? Rate this Recipe:


This recipe for TOASTED ALMOND-BUTTER CAKE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Burgess
Added: Monday, August 10, 2009


1/2 cup unsalted butter
1/2 cup shortening
2 cups sugar
5 large eggs, separated
2 1/4 cups flour
1 1/4 teaspoons baking soda
1 cup plus 2 tablespoons buttermilk
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 cup flaked coconut (Mounds brand)
1 cup slivered almonds, toasted/chopped
1/2 cup slivered almonds, toasted

Cream Cheese Frosting:
1 (8-oz.) package cream cheese, softened
6 cups powdered sugar
1/2 cup butter
1 teaspoon vanilla

Separate eggs, putting whites in a mixing bowl and bring eggs and butter to room temperature. Grease and flour bottoms and sides of three 9-inch round cake pans. Toast almonds; do not allow to turn dark, they will be bitter. Measure all ingredients before beginning. Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Beat in egg yolks, one at a time. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in flavorings, coconut and chopped almonds. Beat egg whites at high speed with electric mixer until stiff peaks form; fold into batter. Pour into pans. Bake at 350 for 20 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks ten minutes; remove from pans and cool on racks.
Spread cream cheese frosting between layers and on top and sides of cake. Sprinkle with slivered almonds.

Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in vanilla.

Personal Notes:
Personal Notes:
The first time I made this cake was for our Faculty Christmas Party at Bridge Creek High School. Once the staff tasted it, I had to bring it to the party for the next two years!




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!