Mary Todd Lincoln’s White Cake

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INGREDIENTS:
1 cup butter
1 cup finely chopped blanched almonds
1 cup milk
1 teaspoon vanilla (or any other preferred flavoring)
2 cups sugar
3 cups flour (sifted before measuring)
3 teaspoons baking powder
White of 6 eggs

DIRECTIONS:
Cream butter and sugar; sift flour and baking powder together 3 times, and add to butter and sugar, alternating with milk. Stir in nutmeats, and beat well. Then fold in the stiffly beaten whites and flavoring.

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Pour into a well-greased and floured pan. The old-fashioned, fluted copper pan with a center funnel was probably used originally.

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Bake 1 hour in a moderate (350 degree) oven, or cook until the cake tests done.

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Turn out on a wire rack and cool.

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This makes a large cake. The batter can be cut in half and baked in 2 (9-inch) layers if desired. For a good basic white cake, omit almonds. Frost cake with the old-fashioned boiled white icing, noted here.

You may serve Crème Anglaise Sauce with this cake.  A great way to use up all the leftover egg yolks.

NOTES:

President Lincoln is said to have remarked that Mary Todd’s White Cake was the best he had ever eaten. This confection was originated by Monsieur Giron, a Lexington caterer, on the occasion of Lafayette’s visit to that city in 1825. The Todds got the recipe from him and treasured it ever after.

 

Eggnog Dip

Ingredients:

8 oz cream cheese, room temperature
1/2 cup eggnog, room temperature
1 tsp vanilla extract
1/2 tsp rum extract
1/2 tsp cinnamon
1/4 tsp nutmeg
2 cups powdered sugar

Directions:

Beat cream cheese until smooth, add vanilla, rum, cinnamon and nutmeg.
Mix well, add eggnog add powdered sugar slowly.
Keep in refrigerator in a sealed airtight container until ready to serve.
Serve with graham crackers or ginger snap cookie