Abraham Lincoln Cake
Ingredients
For the cake:
6 large egg whites
2 cups sugar, divided
1 cup butter
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 teaspoons vanilla
1 teaspoon almond extract
1 cup buttermilk
1 1/4 cups blanched almonds, toasted and finely chopped
For the boiled frosting:
1 1/2 cups sugar
2/3 cup water
1/8 teaspoon cream of tartar
3 egg whites
salt, to taste
1 teaspoon vanilla
sliced almonds, optional, for garnish
Directions
Preheat the oven to 350 degrees F. Grease a 10-inch tube pan.
Beat the egg whites until frothy. Then add 1 cup sugar gradually into the egg whites while beating them, until stiff peaks form. Set aside.
Cream together the butter and the remaining 1 cup sugar until light and fluffy. Set aside.
In a separate bowl, sift together the flour, baking powder, and salt. Set aside.
Combine the vanilla and almond extract with the buttermilk. Set aside.
Stir the almonds into the flour mixture. Then add both the butter/sugar mixture and the buttermilk mixture into the dry ingredients, doing so in thirds and mixing until just combined.
Gently fold the egg white mixture into the batter, careful not to deflate it or over mix it.
Pour the batter into the prepared tube pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour.
While the cake bakes, in a heavy saucepan on the stove top over medium heat, combine the 1 1/2 cups sugar with the water and cream of tartar.
Bring the mixture to a boil, using a wet brush to remove any sugar crystals. Cover the mixture and let it boil until a candy thermometer reads 245 degrees F, for about 3 minutes.
Beat the 3 egg whites with some salt, until glossy and peaked. While you beat the egg whites, slowly and gradually pour the syrup mixture in. Continue beating until the mixture is cool and the frosting is soft and fluffy. Fold in the vanilla.
Remove the cake from the oven and allow it to cool completely before frosting.
