Abraham Lincoln’s Favorite Cake is a classic, light, and flavorful dessert that has stood the test of time. Made with a combination of almond extract, toasted almonds, and buttermilk, this cake is fluffy, moist, and full of rich, nutty flavor. The cake is made by folding stiff egg whites into the batter for extra lightness, creating a tender crumb that’s perfect for serving with a simple boiled icing. It’s a sweet tribute to one of America’s most beloved presidents, and it’s just as delicious today as it was back in Lincoln’s time.
Why Everyone Will Love This Recipe
What makes Abraham Lincoln’s Favorite Cake so special is its delicate, airy texture and nutty flavor from the toasted almonds and almond extract. The cake itself is light, but the richness of the butter and the slight tang from the buttermilk balance it out beautifully. Topped with a glossy, sweet boiled icing, this cake becomes the perfect dessert for any occasion. Whether you're baking it for a holiday, a special event, or just a delicious treat for the family, this cake will become a go-to recipe for its simplicity and flavor.
What Is Abraham Lincoln’s Favorite Cake?
Abraham Lincoln’s Favorite Cake is a simple yet elegant dessert made with toasted almonds, egg whites, and a combination of vanilla and almond extracts. The ingredients are combined to create a light batter, which is then baked in a tube pan and topped with boiled icing. The cake has a mild almond flavor, enhanced by the crunch of the toasted almonds. It’s a cake that’s both nostalgic and timeless, perfect for those who appreciate a light, flavorful dessert.
Cooking Tips
- Beat the egg whites to stiff peaks: The key to getting the perfect texture in this cake is beating the egg whites to stiff peaks. This adds air to the batter, making the cake light and fluffy.
- Toast the almonds: Toasting the almonds before adding them to the batter enhances their flavor and adds a nice crunch to the cake.
- Sift the dry ingredients: Sifting the flour, baking powder, and salt together ensures that they are evenly distributed throughout the batter, preventing any clumps and helping the cake rise evenly.
- Add wet ingredients in thirds: When combining the wet and dry ingredients, do it gradually and in thirds to ensure that everything mixes evenly without overworking the batter.
- Use a tube pan: This cake is traditionally baked in a 10-inch tube pan. If you don’t have one, a bundt pan will work just as well, but make sure it’s greased properly to avoid sticking.
Frequently Asked Questions
Can I use a different type of nut instead of almonds?
Yes! While almonds are traditional for this cake, you can substitute with other nuts like pecans or walnuts for a different flavor. Just be sure to toast them for added depth of flavor.
Can I make this cake ahead of time?
Absolutely! This cake can be made ahead and stored at room temperature for up to 2-3 days. If you prefer, you can also freeze it for up to 1 month and thaw it before serving.
Can I use regular milk instead of buttermilk?
Buttermilk gives the cake its distinctive tangy flavor and moisture. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes before using.
Can I skip the icing?
Yes, while the boiled icing is a nice finishing touch, the cake itself is delicious without it. You can dust it with powdered sugar or enjoy it as-is.
How do I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly and freeze it for up to 1 month.
How to Store
Leftover cake can be stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap it tightly in plastic wrap and store it in the refrigerator or freezer.
How to Freeze
To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil. Store it in the freezer for up to 1 month. When ready to serve, thaw it at room temperature or in the refrigerator overnight.
Ingredients
- 6 large egg whites
- 2 cups sugar, divided
- 1 1/4 cups blanched almonds, toasted
- 1 cup butter
- 3 cups flour
- 1 tablespoon baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 1/2 tsp vanilla
- 1 tsp almond extract
Step-by-Step Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish and set it aside.
- Sift dry ingredients: Sift together the flour, self-rising flour, and sugar into a medium bowl.
- Beat the egg whites: In a separate bowl, beat the egg whites until frothy. Gradually add the sugar and continue beating until the egg whites form stiff peaks.
- Prepare the almonds: Finely chop the toasted almonds and set them aside.
- Cream the butter: In another mixing bowl, cream the chilled butter with the remaining sugar until light and fluffy.
- Combine wet and dry ingredients: Add the wet ingredients (milk, vanilla extract, and almond extract) to the dry ingredients. Gradually fold in the egg whites, being careful not to overmix.
- Bake the cake: Pour the batter into the prepared baking dish. Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted comes out clean.
- Cool and serve: Let the cake cool for about 20 minutes before slicing and serving. Top with boiled icing or a dollop of whipped cream if desired.
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