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Almond Legend Cake




Source of Recipe


Internet


List of Ingredients




1 Package Slivered almonds (2-oz)
; chopped
1/3 Cup Butter or margarine; softened
1/3 Cup Shortening
1-1/4 Cups Sugar
3 Eggs; separated
1 Teaspoon Lemon rind; grated
2 Tablespoons Lemon juice
1 Teaspoon Vanilla extract
1 Teaspoon Almond extract
2-1/3 Cups All-purpose flour;sifted
2 Teaspoons Baking powder
1/4 Teaspoon Baking soda
3/4 Teaspoon Salt
3/4 Cup Milk
1/2 Teaspoon Cream of tartar
1/4 Cup Sugar
1 Almond
Apricot glaze; see recipe for

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 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 degrees 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 10-inch cake.



Recipe