Mary Todd Lincoln cake is “courtin’ cake” — the very cake that the future first lady served in the mid-1800s to win over Abe Lincoln.
She served the cake to Lincoln as he came courting, and it was his favorite.
The story is told that Mary Todd’s aristocratic family was introduced to the cake when a French dignitary came to visit their Lexington, Ky., home and brought his own chef. The Todd family requested the recipe, and later Mary Todd took the recipe along when she moved to Springfield in 1839.
Some say the first lady continued to bake the cake when the Lincolns lived in the White House from 1861 to 1865, but White House chefs found it too plain for important guests. They made it into a layered cake with rich vanilla frosting instead of the traditional powdered sugar topping.
Mary Todd Lincoln Cake
1 1/2 cups sugar. 1 cup butter. 1 teaspoon. vanilla 2 1/4. cups cake flour. 1 tablespoon baking powder. 1 1/3 cups milk. 1 cup almonds, finely chopped. 6 egg whites, stiffly beaten. White Frosting. 1 cup sugar. 1/3 cup water. 1/4 teaspoon cream of tartar. 1 dash salt. 2 egg whites. 1 teaspoon vanilla.
2 Cream sugar, butter and vanilla.
3 Sift together cake flour and baking powder three times.
4 Add to creamed mixture alternatively with milk.
5 Stir in almonds.
6 Gently fold in the egg whites.
7 Pour into two greased and floured 9 x 1 1/2 inch round baking pans.
8 Bake at 375 degrees for 30 minutes.
9 Cool for 10 minutes before removing from pan.
10 White Frosting:.
11 Bring to boiling, sugar, water, cream of tartar and salt. Boil until sugar dissolves.12 Put egg whites in mixing bowl. Start beater and while egg whites are beating, very slowly add hot syrup.13 Beat until stiff peaks form, about 7 minutes.14 Beat in vanilla for one more minute.
Read more: <a href=”http://baking.food.com/recipe/mary-todd-lincoln-cake-355995?oc=linkback”>http://baking.food.com/recipe/mary-todd-lincoln-cake-355995?oc=linkback</a>
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