Thus us from the Basic Recipes website...
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Almond Legend Cake
2 ounces of Slivered almonds, chopped
1/3 cup of butter or margarine
1/3 cup of shortening
1 1/4 cup of sugar
3 Eggs, separated
1 teaspoon of Grated lemon rind
2 tablespoons of lemon juice
1 teaspoon of Vanilla extract
1 teaspoon of Almond extract
2 1/3 cup of sifted all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of baking soda
3/4 teaspoon of salt
3/4 cup of milk
1/2 teaspoon of Cream of tartar
1/4 cup of sugar
1 Whole almond
Apricot glaze
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Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
Sprinkle chopped almonds into a well-greased 10-inch Bundt pan; set aside.
Cream butter and shortening; gradually add 1 1/4 cups sugar, beating well at
medium speed of an electric mixer. Add egg yolks, and beat well. Add lemon
rind, juice, and flavorings; beat well. Combine flour, baking powder, soda, and
salt. Add to creamed mixture alternately with milk, beginning and ending with
flour mixture. Mix after each addition; set batter aside. Beat egg whites (at
room temperature) and cream of tartar until foamy. Gradually add 1/4 cup sugar,
beating until stiff peaks form; fold egg white mixture into batter. Pour batter
into prepared pan. Press whole almond just below surface of batter. Bake at
350ºF. for 50 to 55 minutes or until a wooden pick inserted in center comes out
clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a
wire rack. Drizzle Apricot Glaze over cake. Yield: one l0-inch cake.
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