Almond Legend Cake
2 oz Slivered almonds; chopped
1/3 c Butter or margarine;
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