Title: THE RECIPE FILE

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Desserts:
Regal Almond Cake

from the Houston Junior League Cookbook


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 to 10



Copyright 1992 The Junior League of Houston, Inc.  All rights reserved.

Visit The Junior League of Houston web site to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of the Houston Junior League Cookbook, are returned to the community.
 

   

 
 

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