Almond Legend Cake

Title:
Almond Legend Cake

Yield:
1 Servings

Categories:
Cakes,
Frostings




Ingredients:





     2 oz Slivered almonds; chopped


   1/3 c  Butter or margarine;


          -softened


   1/3 c  Shortening


 1 1/4 c  Sugar


     3    Eggs; separated


     1 ts Grated lemon rind


     2 tb Lemon juice


     1 ts Vanilla extract


     1 ts Almond extract


 2 1/3 c  Sifted all-purpose flour


     2 ts Baking powder


   1/4 ts Baking soda


   3/4 ts Salt


   3/4 c  Milk


   1/2 ts Cream of tartar


   1/4 c  Sugar


     1    Whole almond


          Apricot glaze; see recipe






 Sprinkle chopped almonds into a well-greased 10-inch Bundt pan; set aside.


 Cream butter and shortening; gradually add 1 1/4 cups sugar, beating well


 at medium speed of an electric mixer. Add egg yolks, and beat well. Add


 lemon rind, juice, and flavorings; beat well.


 


 Combine flour, baking powder, soda, and salt. Add to creamed mixture


 alternately with milk, beginning and ending with flour mixture. Mix after


 each addition; set batter aside.


 


 Beat egg whites (at room temperature) and cream of tartar until foamy.


 Gradually add 1/4 cup sugar, beating until stiff peaks form; fold egg white


 mixture into batter.


 


 Pour batter into prepared pan. Press whole almond just below surface of


 batter. Bake at 350?F for 50 to 55 minutes or until a wooden pick inserted


 in center comes out clean. Cool in pan 10 minutes; remove from pan, and let


 cool completely on a wire rack. Drizzle Apricot Glaze over cake.


 


 Yield: one l0-inch cake.


 


 Note: Cake texture and taste is very similar to a batter bread.


 


 Busted by Gail Shermeyer 


 


 Notes: Make Almond Legend Cake every New Year's Eve for a fun tradition at


 your house. Somewhere hidden in the baked cake will be a single whole


 almond. Whoever gets the almond in their slice of cake, according to


 legend, will enjoy good fortune during the year.


 


 Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5


 


 Posted to Bakery-Shoppe Digest by Gail Shermeyer 
on Apr


 13, 1998