Almond New Year's Cake
Source of Recipe
Aunt Saunny
After a family's new year's eve supper, cake is served. . . who will
find the lucky almond hidden in their slice? That person, according to
legend will enjoy good fortune during the coming year.
1 cup of Crisco shortening, softened
2 cups of sugar
4 eggs, separated
3 cups of flour
1 cup of Cultured buttermilk
1/2 teaspoon of soda
1 teaspoon of baking powder
1/2 cup Apricot preserves
3/4 teaspoon of salt
1 teaspoon of almond extract
1/2 teaspoon of lemon extract
1 whole almond
Spray Bundt pan with Pam. Cream sugar and Crisco, beating well. Add egg
yolks, one at a time, beating after each. Sift to mix the flour, soda,
baking powder and salt. Add to sugar mixture alternately with
buttermilk. Mix well and mix in the preserves and lemon and almond
extracts.
Beat egg
whites at room temperature until they hold stiff peaks. Fold egg whites
into batter. Pour batter into Bundt pan. Press whole almond just below
surface of batter. Bake at 350 degrees for 45 minutes or until done.
Cool 10 minutes in pan. Drizzle apricot glaze over cake when cake has
cooled.
APRICOT GLAZE
1/2 cup of apricot preserves
2 teaspoons of orange juice
Strain preserves through a sieve. Add juice and stir well.
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