Almond Cake
This recipe for almond cake was taken from a Cleveland newspaper clipping. and was sent in by a Mrs C.R. Fassinger of Rockfern Ave. (Isn’t it funny?? Newspapers used to print names with their home addresses and little blurbs about the recipe)
Mrs. Fassinger said that this recipe was a special party treat used by her mother in law, and that she herself had been using that recipe for over 42 years as a special occasion dessert.
If you don’t have a kitchen scale the internet has done some simple conversions. However, If you do have a kitchen scale, I would suggest using it because I cannot be sure if conversion information is 100% accurate.
INGREDIENTS NEEDED
- 3/4 pounds (12 oz or about 2 1/3 cups) almonds, chopped fine
- 12 eggs, separated
- 3/4 pounds sugar (about 2 1/4 cups)
- 1 tsp vanilla
DIRECTIONS
First preheat your oven to 300 degrees. Second cream the egg yolks and sugar together. Then add vanilla.
Lastly beat the egg whites to stiff peaks and fold in yolk/sugar mixture and nuts.
Finally you will pour batter into an ungreased 10″ tube pan and bake at 300 degrees for 1 hour.
After 1 hour, reduce the heat to 275 and bake another 30 minutes, or until done.
Invert the pan but DO NOT remove the cake until it is cool.
serve with a “glob” of whipped cream. (actual words)
