How To make Lincoln Almond Cake
2 1/4 c Sugar
1 c Butter
3 c Flour
1 tb Baking Powder
1 c Milk
1 c Almonds;blanched & chopped
1 1/2 ts Vanilla; or almond extract
6 Egg whites; beaten with
1/2 ts Salt
Mrs. Lincoln owned a copy of "Directions for Cookery in its Verious Branches" by Miss Leslie, which was one of the most popular sources of recipes of the time. She consulted it often. One of Mrs. Lincoln's most enduring recipes is a delicious cake invented by Monsieur Giron, a Lexington, Kentucky, caterer, who created it in honor of the visit to that city in 1825 of his famous fellow Frenchman, Lafayette. The Todd family acquired the recipe and cherished it ever after, and it later became known as "Lincoln Almond Cake." The baking powder was added at a later date. ======================================================= ================== Preheat oven to 350~. Cream together the sugar and butter. Sift together flour and baking powder three times; slowly add to the butter and sugar mixture alternately with milk, in small amounts at a time. Mix thoroughly. Add the chopped blanched almonds and vanilla to the mixture. Continue beating until thoroughly mixed. In a separate bowl, stiffly beat egg whites with salt. Gently fold them into the first mixture. Pour the mixture into a greased and floured angel food cake pan or bundt pan. Bake for approx. one hour, or until a toothpick inserted into the center comes out clean. Turn the cake out on a wire rack and allow to cool upside down for a few minutes until you are able to gently remove the cake from the pan. Before serving, gently cut the cake with a serrated bread or cake knife to avoid tearing it. Source: Farmer's Almanac, Hearth & Home 1994 Companion -----
How To make Lincoln Almond Cake's Videos
Italian Orange Cake with one WHOLE orange!
If a cake can be basic and chic this is it! Only 6 ingredients including ONE WHOLE ORANGE ????! Light and delicious! The perfect weeknight dessert or flashy “look how cool I am” dinner party dessert!
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The Lincolns’ SPECIAL Dessert Revealed ???? Ancient Recipes With Sohla | #Shorts
Sohla recreates Mary Todd Lincoln's White Almond Cake, in this clip from “Making the Lincolns' FAVE Dessert | Ancient Recipes With Sohla.” Watch the full episode here:
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The Best Buttercream Recipe!!! #cakemaking #cakedecorating #buttercream
How to Make Almond and Potato Pudding — The Victorian Way
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Mrs Crocombe has been busy preparing the perfect winter side-dish for the Braybrookes' table: Almond and Potato Pudding. Avis copied this recipe down from a book by Anne Eliza Griffiths first published in 1864, aimed at 'the moderate and economical, yet reasonably luxurious, housekeeper.' No wonder then that it appealed to Mrs Crocombe, who was likely working as cook-housekeeper to a baronet at the time.
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INGREDIENTS
170 g/6 oz/1⁄2 cup cooked mashed potato (without skin)
115 g/4 oz/generous 1 cup ground almonds
285 ml/1⁄2 pt/11⁄4 cups milk
Finely grated zest and juice of 1 lemon
115 g/4 oz/1⁄2 cup butter, plus extra for the mould
Pinch of ground nutmeg 5 eggs, separated
1⁄4 tsp cream of tartar or squeeze of lemon juice (optional)
Salt
Chopped almonds, to decorate lemon slices, to serve (optional)
METHOD (from the Victorian Way cookery book)
If you do not have any cold mashed potato to hand, start by peeling, dicing and mashing some potatoes and allowing them to cool.
Put the ground almonds in a saucepan with the milk, lemon zest and juice, and butter. Warm until the butter is melted and the milk is blood-warm, and mix well. Remove from the heat and stir in the mash. Add the nutmeg and a good pinch of salt, together with the egg yolks. Mix well and set aside. Preheat the oven to 180°C/350°F.
Whisk the egg whites to stiff peaks (the cream of tartar or a squeeze of lemon juice will help). Fold the eggs gently into the potato mix.
Butter an 850 ml/11⁄2 pt/31⁄2 cups mould or 900 g/2 lb loaf tin and pour in the mixture. Give it a couple of gentle taps to settle it.
Bake in the oven for 1 hour until light brown and set through. Invert onto a wire cooling rack, demould, decorate the top with chopped almonds and serve hot, surrounded by lemon slices (optional).
You can also leave it to cool in the mould for 1 hour before turning it out, slicing it, sprinkling it with a little flour and frying it in a little butter.
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Easy Sponge Cake Recipe, extremely moist and flavorful.
Sponge cake is one of the easier cakes to bake, I doubt you could go wrong with this simple recipe, it’s super moist and extremely flavorful.
**Ingredients**
2 cups flour (baking or all purpose)
1 cup sugar (granulated or brown)
1 stick butter or 1/2 cup
3 Eggs
1 cup evaporated milk (or milk of your choice)
2 tsp vanilla essence
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon powder
1/2 tsp nutmeg
1 tsp lime zest
1 tbsp cooking oil (optional)
Bake into an 8 inch pan in a preheated oven at around 180 degree Celsius or 350 degree Fahrenheit for 40-50 minutes or until a toothpick comes out clean.
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How to Make a Box Cake Mix taste homemade! ~ Game changing Box Cake Mix hacks ~ #duncanhines
These box cake baking hacks will never fail to elevate the quality and taste of your cakes. It has been tried and tested by the best in the game! Feel free to incorporate your favorite flavors and create your own magic!
Link to my homemade lemon vanilla pound cake
My pineapple coconut cake
My chocolate box cake back
Ingredients Used
1 Duncan Hines French Vanilla box cake mix
1 pk 3.4oz French vanilla instant pudding mix
4 large eggs @ room temperature
2/3 cup melted butter @room temperature or simply use same quality as box instructions (1/3 cup)
1 cup buttermilk (room temp)
1/2 tsp pure vanilla extract
1/2 tsp pure lemon extract
Mix and Bake per box instructions.
My aqua kitchen aid hand mixer
Nordic ware original Bundt pan
Instant Pot brand fluted pan
Martha Stewart 14”x20” cutting board
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