White Almond Cake
From The new Annie Dennis cook book, 1905
Serves 10
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 131. The excerpt below is the record exactly as published.
White Almond Cake 4 eggs (whites) V2 cupful sweet milk 1 cupful sugar 1 teaspoonful baking Vz cupful sugar powder 2 cupfuls flour 1 teaspoonful vanilla Bake quickly in layers. Filling : Blanch in boiling water one pound of almonds, remove skins and beat fine in a strong piece of white cloth. Make icing ; place a layer of cake, a layer of icing and a thick one of almonds; then ice the bottom of next layer before placing it. Proceed as before. Ice all over. Orna- ment on top with whole blanched almonds. White Cake, Made With Butter and Buttermilk 12 eggs (whites) 1 teacupful buttermilk 1 teacupful butter 3 teacupfuls sugar 5 teacupfuls flour 2 teaspoonfuls baking powder
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