Total Calories: 1,349
Cream butter and sugar until light and fluffy. Sift together flour and baking powder; remove 2 tablespoons; set aside. Add sifted ingredients, alternating with milk, to creamed mixture. Stir in vanilla and almond extract. Combine almonds with reserved flour and add to batter. Beat egg whites until stiff; add salt. Fold into batter. Pour into 3 greased and floured 8- or 9-inch cake pans. Bake at 350° until a cake tester comes out clean, 20–25 minutes. Cool 5–10 minutes; remove from pans and cool on racks. Frost.
Combine sugar and water in saucepan, stirring until sugar is dissolved. Bring to a boil; cover and cook about 3 minutes until steam has washed down any sugar crystals that may have formed on side of pan. Uncover and cook until syrup reaches 238°–240°.
Whip egg whites constantly until Frosting is spreading consistency. Add cherries, pineapple, and flavoring.
This Mrs. Lincoln’s White Cake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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