Best Abraham Lincolns Favorite Cake Recipes
ABRAHAM LINCOLN'S FAVORITE CAKE
The President's own White House Cookbook by Jones. this is a great cake i ground a cup of almonds in food processor and used 11/2 cups egg beaters egg whites (ACTUALLY IT was closer to 2 cups )this is a moist really good tasting cake and used the 1/4 c flaked almonds on top
Provided by Dienia B.
Categories Dessert
Time 1h30m
Yield 1 10 inch tube cake
Number Of Ingredients 10
Steps:
- Beat egg whites until frothy.
- Add 1 cup sugar gradually until egg whites are stiff peaks.
- Finely chop almonds.
- Cream the butter and remaining 1 cup sugar until light and fluffy.
- Sift flour, baking powder, and salt together.
- Add vanilla extract and almond extract to buttermilk.
- Combine nuts with flour mixture.
- Add wet to dry by thirds.
- Fold beaten egg whites into batter.
- Place greased wax paper in tube pan.( i didnt do this but i wasnt flipping it out either ).
- Turn batter into a 10-inch tube pan.
- Bake at 350 degrees Fahrenheit for about 1 hour or until cake tests done.
- Frost with boiled icing.
Nutrition Facts : Calories 5848.2, Fat 285.5, SaturatedFat 125.7, Cholesterol 497.9, Sodium 5668.3, Carbohydrate 737.9, Fiber 28.1, Sugar 423.2, Protein 109.2
ABRAHAM LINCOLN'S " BEST CAKE I EVER TASTED" - A WHITE
This is Mary Todd Lincoln's recipe for vanilla almond cake - 150 years ago! --with a classic 7-minute frosting.
Provided by carrie sheridan
Categories Dessert
Time 1h30m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°.
- Beat the 6 eggs whites until stiffly beaten.
- Cream together the softened butter, sugar and vanilla.
- Sift together the cake flour and baking powder.
- Add flour mixture alternately with milk to the creamed butter and sugar.
- Stir in the finely chopped almonds.
- Gently fold in the egg whites.
- Pour into 2 greased and floured 9-inch cake pans.
- Bake at 375° for 28-30 minutes.
- Cool 10 minutes and remove from pans.
- Frost with White Frosting.
- WHITE FROSTING: In a saucepan combine 1 cup sugar and 1/3 cup water and 1/4 tsp cream of tartar and dash of salt.
- Bring mixture to boiling, stirring until the sugar dissolves.
- Place 2 egg whites in a mixing bowl and very slowly pour the hot sugar syrup over, beating CONSTANTLY with a mixer until stiff peaks form - this takes about 7 minutes. Beat in vanilla and frost cake.
Nutrition Facts : Calories 612.4, Fat 27.3, SaturatedFat 13, Cholesterol 53.4, Sodium 290.1, Carbohydrate 84, Fiber 2.3, Sugar 51.1, Protein 10.3
ABRAHAM LINCOLNS FAVORITE FRENCH ALMOND CAKE RECIPE - (4.4/5)
Provided by DeBruynC1
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350°F. 2. In a deep, large (3-quart) bowl beat egg whites until they stand in stiff peaks, then set aside. 3. In a second large bowl, using an electric mixer, beat egg yolks until they are thick and have turned into a light yellow color. This could take as long as 5 minutes. 4. With the mixer running, begin adding the sugar about a tablespoon at a time. Continue beating until the sugar is fully incorporated and the batter is thick. 5. Stir in the almond and lemon extracts and then the almonds. 6. Stir in the flour. 7. With a flexible rubber spatula, fold about one-third of the beaten egg whites into the egg yolk batter to lighten it up. Then gently fold this lightened batter into the remaining egg whites. 8. Pour the batter into an ungreased tube pan. 9. Bake until the cake is firm and lightly browned on top, about 25 to 30 minutes. 10. Invert the pan over a bottle to cool completely before removing the cake from the pan.
AGE OF LINCOLN ALMOND-STREUSEL BUNDT CAKE WITH COFFEE GLAZE
Categories Cake Coffee Dessert Bake Almond Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 22
Steps:
- For Streusel:
- Mix first 5 ingredients in small bowl. Add butter and rub in with fingertips until well blended. Set aside.
- For Cake:
- Preheat oven to 350° F. Butter and flour 12-cup Bundt pan. Mix flour and baking powder in small bowl. Finely grind almonds in processor. Using electric mixer, beat butter and almond paste in large bowl until blended. Gradually beat in 1 1/3 cups sugar. Continue beating until fluffy. Beat in extract. Stir in dry ingredients alternately with milk. Mix in ground almonds. Using electric mixer fitted with clean dry beaters, beat whites in another large bowl to medium peaks. Gradually add remaining 1/3 cup sugar and beat until stiff but not dry. Fold meringue into batter in 2 additions. Transfer half of batter to prepared Bundt pan. Sprinkle streusel over. Spoon remaining batter over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Turn out cake onto rack and cool completely. (Cake can be prepared 1 day ahead. Cover and let stand at room temperature.)
- For Glaze:
- Stir powdered sugar, whipping cream and instant espresso powder in small bowl until well blended. Drizzle glaze over cake, allowing excess to run down sides. Sprinkle cake with sliced almonds.
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Fruit Cake
According to historical accounts, Abraham Lincoln loved fruit cake. This cake, which is typically made with dried and candied fruit such as raisins, currants, and citron, has been enjoyed for centuries. In Lincoln's time, fruit cake was a common dessert that was often served during the holiday season.The ingredients for a classic fruit cake include:
- 1 lb mixed dried fruit
- 1/2 cup red wine or apple juice
- 1/2 cup honey
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 3 eggs
- 1/2 cup milk
- 1/2 cup chopped walnuts
Instructions:
- Preheat your oven to 350°F and line a cake tin with parchment paper.
- In a large bowl, mix together the dried fruit, red wine or apple juice, honey, cinnamon, nutmeg, cloves, and ginger. Set aside for at least 1 hour to let the fruit soak up the liquid.
- In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Add the dry ingredients to the butter mixture alternatively with the milk, stirring until smooth.
- Stir in the fruit mixture and chopped walnuts until everything is evenly mixed.
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake the fruit cake for 65-75 minutes or until a toothpick inserted into the center comes out clean.
Gingerbread
Another one of Abraham Lincoln's favorite cake recipes was gingerbread. This spicy cake is made with molasses and a variety of spices, such as ginger, cinnamon, and cloves. Gingerbread was a popular dessert during Lincoln's time and was often served with whipped cream or frosting.The ingredients for classic gingerbread include:
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 2 eggs
- 1 cup molasses
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup hot water
Instructions:
- Preheat your oven to 350°F and grease a 9x13 inch baking pan.
- In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the molasses until everything is well combined.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Add the dry ingredients to the butter mixture gradually, alternating with the hot water, stirring until everything is well mixed.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake the gingerbread for 35-40 minutes or until a toothpick inserted into the center comes out clean.