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Abraham Lincoln Cake
This rich yet crunchy almond pound cake topped with a sticky, marshmallow-y frosting was Abraham Lincoln's favorite and is sure to one of yours as a well.
5
from 1 vote
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Course:
Dessert
Cuisine:
American
Prep Time:
1
hour
hour
30
minutes
minutes
Cook Time:
1
hour
hour
30
minutes
minutes
Cooling Time:
45
minutes
minutes
Total Time:
3
hours
hours
45
minutes
minutes
Servings:
12
Calories:
581
kcal
Author:
Candy
Equipment
10" Bundt pan
or Angel Food Pan
Stand Mixer
or hand mixer (I use both)
Candy thermometer
Ingredients
For the cake:
6
egg whites
large
2
cups
sugar
divided
1
cup
butter
softened to room temperature
3
cups
flour
1
Tbs
baking powder
1
tsp
salt
1 ½
tsp
vanilla
1
tsp
almond extract
1
cup
buttermilk
1 ¼
cups
blanched almonds
finely chopped and toasted
For the boiled frosting:
1 ½
cups
sugar
⅔
cup
water
⅛
tsp
cream of tartar
3
egg whites
large
salt
to taste
1 ½
tsp
vanilla
toasted
sliced almonds, optional, for garnish
Instructions
For the cake:
Preheat the oven to 350℉
Spray a 10-inch bundt pan with baking spray, or grease well
Beat the egg whites until soft peaks are just starting to form
Then add 1 cup of the sugar gradually into the egg whites while beating them, until stiff peaks form. Set aside
In a stand-mixer, cream together the butter and the remaining 1 cup sugar until light and fluffy
While the butter and sugar are creaming, in a separate bowl, sift together the flour, baking powder, and salt; then stir in the almonds
In a measuring cup, measure out your buttermilk and then stir in the vanilla and almond extracts
Add the wet and dry ingredients into the butter/sugar mixture in thirds, alternating between wet and dry. Mix until just combined
Gently fold the egg white mixture into the batter, being careful not to deflate 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 to an hour and a ½
Let the cake cool in the pan for ten minutes, then invert on a cooling rack
For the Frosting:
While the cake is cooling, in a heavy saucepan on the stovetop over medium-high heat, combine the sugar, water and cream of tartar
Bring the mixture to a full boil; use a wet basting brush to remove any sugar crystals from the sides - but there is no need to stir
When at the boil, cover the mixture and let it boil for about 3-5 minutes or until a candy thermometer reads 245℉
Beat the egg whites with a pinch of salt, until glossy and peaked
While egg whites are beating, very slowly pour in the hot sugar syrup mixture
Continue beating until the mixture is cool and the frosting is soft and fluffy - this may take 8 to 10 minutes
During the minute, add in the vanilla
Cover the completely cooled cake with the frosting and garnish with sliced almonds if desired
Nutrition
Calories:
581
kcal
|
Carbohydrates:
86
g
|
Protein:
9
g
|
Fat:
23
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
43
mg
|
Sodium:
498
mg
|
Potassium:
196
mg
|
Fiber:
2
g
|
Sugar:
60
g
|
Vitamin A:
507
IU
|
Calcium:
125
mg
|
Iron:
2
mg