Mary Todd Lincoln'S Almond Cake - cooking recipe

Ingredients

1 1/2 c. sugar
1 c. butter or margarine
1 tsp. vanilla
2 3/4 c. all-purpose flour
1 Tbsp. baking powder
1 1/3 c. milk
1 c. almonds, finely chopped
6 egg whites, stiffly beaten

Preparation

In large mixing bowl, combine and beat together sugar, butter and vanilla until light and fluffy. Combine flour and baking powder. Add to creamed mixture alternately with milk. Stir in chopped almonds. Fold in egg whites. Pour in 2 greased and lightly floured 9 x 1 1/2-inch pans. Bake at 350\u00b0 for 28 to 30 minutes. Cool 10 minutes and remove from pans. Cool on wire rack. Fill and frost with white frosting. Garnish with fresh raspberries and almonds.