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Mrs. Lincoln's White Cake Recipe

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This recipe for Mrs. Lincoln's White Cake is from Fun Family Recipes From The Ages, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 cup butter
2 cups sugar
3 cups cake flour - not regular flour!
2 teaspoons baking powder
1 cup milk
1 teaspoon of vanilla
1 teaspoon almond extract
1 cup chopped blanched almonds
6 egg whites
1/4 teaspoon of salt

Frosting:
2 cups of sugar
1 cup water
1/2 cup chopped candied cherries
1/2 cup chopped and candied pineapple
A couple drops of vanilla or almond extract
Directions:
Directions:
Cream butter and sugar until light and fluffy. Sift together flour and baking powder. Remove2 tablespoons and set aside. Add sifted ingredients, alternating with milk into the creamed mixture. Stir vanilla and almond extract. Combine almonds with reserved flour and add to batter.

Beat egg whites until stiff, add salt. fold into batter. Pour into 3 greased and floured 8 or 9 inch round pans. Bake at 350 until toothpick comes out clean - about 20 to 30 minutes. Coll 5 to 10 minutes. Remove from pans and cool on racks.

When cool, frost the cakes. Placing one on top of the other

Frosting:
Combine sugar and water in a saucepan, stirring until sugar is dissolved. Bring to a boil cover and cook about 3 minutes until steam has washed down any sugar crystals that may have formed on the paan. Uncover and cook until syrup reached 238 to 240 degrees.

Whip egg whites until frothy; pour in syrup in a thin stream, whipping egg whites constantly until frosting is spreading consistency. Add cherries, pineapple, and flavoring.
Personal Notes:
Personal Notes:
Mrs. Lincoln White Cake was served on special occasions in Springfield, Illinois and at the white house.

 

 

 

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