Almond Good Luck CakeI make this cake for every New Year’s Eve dinner. It’s said that the person…
Almond Good Luck Cake
1/2 cup chopped almonds 1 tablespoon plus 2-1/3 cups all-purpose flour, divided 1/3 cup butter, softened 1/3 cup shortening 1-1/4 cups sugar, divided 3 large eggs, separated 2 tablespoons lemon juice 1 teaspoon grated lemon zest 1 teaspoon vanilla extract 1 teaspoon almond extract 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 3/4 cup milk 1/2 teaspoon cream of tartar 1 whole almond APRICOT GLAZE: 1/2 cup apricot preserves 1 tablespoon orange juice
Combine almond and 1 tablespoon flour; sprinkle into a well-greased 10-in.
fluted tube pan.
In a large 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, zest and extracts.
Combine the baking powder, salt, baking soda and remaining flour; add to the creamed mixture alternately with milk.
In a small 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 in 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.
Nutrition Facts 1 piece:
- 273 calories, 15g fat (5g saturated fat), 62mg cholesterol, 275mg sodium, 32g carbohydrate (28g sugars, 1g fiber), 3g protein.