Lincoln'S Favorite Cake
Lincoln's Favorite Cake is a delightful layered almond-flavored dessert with candied pineapple, perfect for special occasions and those who enjoy a rich, nutty sweetness.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Sift flour and baking powder together; add to creamed mixture alternately with milk, mixing well after each addition.
- Add blanched almonds and vanilla extract.
- Fold in stiffly beaten egg whites with salt added.
- Divide batter into three layers in 8 or 9-inch pans.
- Bake at 350°F for about 25 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For added flavor, consider incorporating a tablespoon of almond extract along with the vanilla. If blanched almonds aren't available, you can use slivered almonds or even walnuts for a different texture. Ensure your egg whites are at room temperature before beating them to achieve maximum volume. This cake is perfect for special occasions and can be dressed up with frosting or fresh fruit.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a light glaze or whipped cream. It pairs beautifully with fresh berries or a scoop of vanilla ice cream for a special treat. For a complete meal, serve alongside a refreshing salad, such as those found in American recipes, to balance the sweetness.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. To keep it fresh for longer, you can refrigerate it for up to a week. When reheating, place slices in the microwave for about 10-15 seconds or enjoy at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Lincoln'S Favorite Cake contains roughly 1171 calories, with 14g protein, 38g carbohydrates, and 76g fat. It is an excellent source of protein (29% of the Daily Value), calcium (24% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2434mg per serving (106% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Using whole eggs will change the texture and density of the cake, making it richer and heavier. For a lighter cake, it's best to stick with just egg whites as specified in the recipe.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free baking blend. Ensure the blend contains xanthan gum for proper structure. This adjustment will maintain the cake's light texture.
What can I use instead of milk?
If you're out of milk or need a dairy-free option, almond milk or coconut milk can be excellent substitutes. They will add their unique flavors but will still yield a delicious cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).