Party Planning Recipes for the month of June >
| | Regal Almond Cake
Butter, or margarine
3/4 cup of sliced almonds
3/4 cup of butter, or margarine, softened
1 1/2 cups of sugar
1 1/2 teaspoons of pure vanilla extract
1/4 teaspoon of almond extract
1 teaspoon of grated lemon rind
3 eggs, separated
2 1/2 cups of sifted cake flour
3 teaspoons of baking powder
1 teaspoon of salt
1 cup of milk
Preheat oven to 325ºF. Generously butter bottom and sides of a 10-inch tube pan; press almonds into butter on both bottom and sides; sprinkle with 1 tablespoon sugar. In large bowl, beat butter with electric mixer until creamy; gradually add sugar, beating until light. Add vanilla, almond extract, and lemon rind. Beat in egg yolks and continue beating until light and fluffy. Stir together flour, baking powder, and salt.
Add to creamed mixture alternately with milk, beating at low-medium speed after each addition. With clean beaters, beat egg whites until stiff but not dry. Gently fold into batter. Carefully pour into prepared pan. Bake about 1 hour and 10 minutes, or until cake tester inserted in center comes out clean. Let cool in pan about 10 minutes, then invert onto wire rack to cool completely. Serves 8. |
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