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From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 2 tablespoons butter
  • 3/4 cup thinly-sliced almonds
  • 1 tablespoon sugar
  • 3/4 cup butter
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla
  • 3/4 teaspoon almond extract
  • 1 teaspoon grated lemon peel
  • 3 eggs separated
  • 2-1/2 cups sifted cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
TO PREPARE:

Heat oven to 325 degrees.  With the 2 tablespoons butter, generously grease bottom and sides of a 10-inch tube pan, press almond slices into butter on both bottom and sides; sprinkle with the 1 tablespoon sugar.  Set aside.  Thoroughly cream the 3/4 cup butter with the 1-1/2 cups sugar.  Add vanilla, almond extract and lemon peel.  Beat in egg yolks until light and fluffy.  Sift together flour, baking powder and salt.  Add to creamed mixture alternately with milk, beating after each addition.  Beat egg whites until stiff but not dry.  Gently fold egg whites into batter.  Carefully turn batter into prepared pan.  Bake in preheated oven about 1 hour and 10 minutes.  Let cake stand upright in pan for about 10 minutes; then invert cake onto wire rack to cool.

SERVES: 8 - 10

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