Almond Good Luck Cake Recipe
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup shortening
- 2 teaspoons baking powder
- 2 tablespoons lemon juice
- 3/4 cup milk
- 1/3 cup butter softened
- 1/2 teaspoon cream of tartar
- 1/2 cup chopped almonds
- 1 teaspoon almond extract
- 1/4 teaspoon baking soda
- 1 tablespoon orange juice
- 1 teaspoon grated lemon peel
- 3 eggs, separated
- 1-1/4 cups sugar divided
- 1/2 cup apricot preserves
- 1 tablespoon plus 2-1/3 cups all-purpose flour divided
- 1 whole almond
- apricot glaze:
- Carbohydrate 8.60827210637492 g
- Cholesterol 27.8950337921104 mg
- Fat 15.3817556642045 g
- Fiber 0.549622669519529 g
- Protein 1.97098216278995 g
- Saturated Fat 7.70539340101622 g
- Serving Size 1 1 serving (60g)
- Sodium 87.7425408849098 mg
- Sugar 8.0586494368554 g
- Trans Fat 0.986761766358725 g
- Calories 177 calories
Directions Combine almond and 1 tablespoon flour; sprinkle into a well-greased 10-in. fluted tube pan. Set aside. 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, peel 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 350degrees for 40-45 minutes or until a toothpick inserted near 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. Yield: 12 servings. Originally published as Almond Good Luck Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p183
