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1 pk Slivered almonds (2-oz)
; chopped
1/3 c butter or margarine;
-softened
1/3 c Shortening
1 1/4 c Sugar
3 Eggs; separated
1 ts Lemon rind; grated
2 tb Lemon juice
1 ts vanilla extract
1 ts Almond extract
2 1/3 c All-purpose flour;sifted
2 ts baking powder
1/4 ts Baking soda
3/4 ts Salt
3/4 c Milk
1/2 ts Cream of tartar
1/4 c Sugar
1 Almond
Apricot glaze; see recipe
-for
Recipe by: Southern Living
Sprinkle chopped almonds into a well-greased 10-inch Bundt
pan; set aside. Cream butter and shortening; gradually add
1-1/4 cups sugar, beating well at medium speed of an
electric mixer. Add egg yolks, and beat well. Add lemon
rind, juice, and flavorings; beat well.
Combine flour, baking powder, soda, and salt. Add to
creamed mixture alternately with milk, beginning and ending
with flour mixture. Mix after each addition; set batter
aside.
Beat egg whites and cream of tartar until foamy. Gradually
add 1/4 cup sugar, beating until stiff peaks form; fold egg
white mixture into batter. Pour batter into prepared pan.
Press whole almond just below surface of batter. Bake at
350 degrees for 50 to 55 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan 10
minutes; remove from pan, and let cool completely on a wire
10-inch cake.
NOTE: Make Almond Legend Cake every New Year's Eve for a
fun tradition at your house. Somewhere hidden in the baked
cake will be a single whole almond. Whoever gets the
almond in their slice of cake, according to legend, will
enjoy good fortune during the year
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