LINCOLN ALMOND CAKE

2 1/4 cups sugar
1 cup butter
3 cups flour
1 tbsp baking powder
1 cup milk
1 cup blanched almonds, chopped
1 1/2 tsp vanilla; or almond extract
6 egg whites, beaten with 1/2 tsp salt

Preheat oven to 350 degrees F. Grease and flour an angel food cake pan or bundt pan.

Cream the sugar and butter together; set aside.

Sift flour and baking powder three times; slowly add to the butter and sugar mixture alternately with milk, in small amounts at a time. Mix thoroughly. Add the chopped blanched almonds and vanilla to the mixture. Continue beating until thoroughly mixed; set aside.

In a separate bowl, stiffly beat egg whites with salt. Gently fold them into the first mixture. Pour the mixture into prepared pan.

Bake for approximately one hour, or until a toothpick inserted into the center comes out clean. Turn the cake out on a wire rack and allow to cool upside down for a few minutes until you are able to gently remove the cake from the pan.

Before serving, gently cut the cake with a serrated bread or cake knife to avoid tearing it.

Source: Farmer's Almanac, Hearth & Home Companion, 1994