Almond Good Luck Cake Recipe
Ingredients
| Almonds | 1/2 Cup (16 tbs), chopped | |
| 1 tablespoon plus 2-1/3 cups all-purpose flour, divided | ||
| Butter | 1/3 Cup (16 tbs), softened | |
| Shortening | 1/3 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs), divided | |
| Eggs | 3 , separated | |
| Lemon juice | 2 Tablespoon | |
| Lemon peel | 1 Teaspoon, grated | |
| Vanilla extract | 1 Teaspoon | |
| Almond extract | 1 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Milk | 3/4 Cup (16 tbs) | |
| Cream of tartar | 1/2 Teaspoon | |
| Whole almond | 1 | |
| Apricot preserves | 1/2 Cup (16 tbs) (APRICOT GLAZE:) | |
| Orange juice | 1 Tablespoon (APRICOT GLAZE:) | |
Directions
Combine almonds and 1 tablespoon flour; sprinkle into a well-greased 10-in fluted tube pan.
Set aside.
In a large mixing bowl, cream the butter, shortening and 1 cup sugar.
Add egg yolks, one at a time, beating well after each addition.
Stir in lemon juice, peel and extracts.
Combine the baking powder, salt, baking soda and remaining flour; add to the creamed mixture alternately with milk.
In a small mixing bowl, beat egg whites and cream of tartar until soft peaks form.
Beat in the remaining sugar, 1 tablespoon at a time, until stiff.
Fold into batter.
Pour into prepared pan.
Insert whole almond into batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
For glaze, melt preserves in a microwave or saucepan; strain.
Add orange juice; drizzle over warm cake.
Set aside.
In a large mixing bowl, cream the butter, shortening and 1 cup sugar.
Add egg yolks, one at a time, beating well after each addition.
Stir in lemon juice, peel and extracts.
Combine the baking powder, salt, baking soda and remaining flour; add to the creamed mixture alternately with milk.
In a small mixing bowl, beat egg whites and cream of tartar until soft peaks form.
Beat in the remaining sugar, 1 tablespoon at a time, until stiff.
Fold into batter.
Pour into prepared pan.
Insert whole almond into batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
For glaze, melt preserves in a microwave or saucepan; strain.
Add orange juice; drizzle over warm cake.
Chef
