Almond Legend Cake
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
2 ounces slivered almonds
1/3 cup butter or margarine softened
1/3 cup shortening
1 1/4 cups sugar
3 eggs separated
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/3 cups self-rising flour
3/4 cup milk
1/2 teaspoon cream of tartar
1/4 cup sugar
1 blanched almond Recipe
Preheat oven to 350°F. Spray a 10-inch Bundt pan with non-stick vegetable spray; sprinkle with slivered almonds.
In a large mixing bowl, cream butter, shortening, and sugar until light and fluffy. Add egg yolks; beat well. Add lemon rind, lemon juice, and extracts; beat well. Add flour alternately with milk, beating well after each addition.
In a medium bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Fold into batter. Pour into prepared Bundt pan. Press whole almond just below surface of batter.
Bake 50 to 55 minutes or until a tester inserted in the center comes out clean. Cool in pan for 20 minutes. Remove from pan; cool completely on wire rack. Drizzle with confectioner's icing, if desired.
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