Almond Legend Cake
posted by Cissy 06-03-98 6:17 PM
Almond Legend Cake
1/2 cup finely chopped whole almonds (not blanched) RESERVE ONE WHOLE ALMOND
2 1/3 cups sifted flour
2 tsp baking powder
3/4 tsp salt
1/4 tsp soda
1/3 cup margarine
1/3 cup unsalted butter
1 1/2 cups sugar
1 tsp @ almond and vanilla extract
3 large eggs, separated
3/4 cup milk
2 Tbsp lemon juice
1 tsp grated lemon peel
1/2 tsp cream of tartar
Apricot glaze (see below)
Grease 9" bundt or tube pan with 2 Tbsp shortening and sprinkle with chopped almonds, tipping and tapping pan to distribute almonds all over pan.
Sift flour with powder, salt and soda.
Cream butter & margarine with 1 1/4 cups sugar and extracts. Beat in egg yolks, then blend in flour alternately with milk, lemon juice and peel.
In separate bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold into batter and pour into pan.
Press whole almond into batter, pushing below surface. Bake in preheated 300 oven for about 1 1/2 hours, until cake tests done. Cool in pan on wire rack for 10 minutes, then remove from pan to wire rack.
Brush with glaze when cold.
Apricot Glaze: Combine 1/2 cup thick apricot jam and 2 tsp rum or orange juice in food processor or blender and pulse until smooth. Brush over cake.
NOTES:
1. This cake has been a Christmas tradition in our family for 15 years. One year I forgot to put the whole almond in and I haven't lived it down yet. So I put the whole almond on the oven door handle as a reminder.
2. You can bake the cake a month or so ahead and freeze. Glaze just before serving. This is helpful if you're bringing the cake to a party or if you're giving it as a gift.
3. THE LEGEND: The person who gets the piece with the whole almond will have a year of good fortune.