This is supposedly the cake that Mary Todd used to win Abe Lincoln’s heart. The original recipe didn’t call for honey, but it definitely improves the taste and texture of this rich pound cake.
1 cup almond flour
1 cup unsalted butter (2 sticks)
1 cup honey
1 cup granulated sugar
3 cups all-purpose flour
3 teaspoons baking powder
pinch of baking soda
3/4 cup milk
6 eggs, separated (best when eggs are cold)
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease and flour a Bundt cake pan.
With an electric beater or stand mixer, cream butter ,honey and sugar until light yellow in color and fluffy.
Sift flour, baking powder and baking soda three times. Fold flour mix into creamed butter, honey and sugar, alternating with milk, until well blended. Stir in almond flour and beat well.
In a separate bowl, beat egg whites until they have stiff, firm peaks. (Use egg yolks for another use Beaters and bowl must be washed and dried thoroughly before whipping egg whites or they will not stiffen properly. Fold egg whites gently into batter with a rubber spatula. Add vanilla extract.
Pour batter into prepared bundt pan and bake for one hour, or until a skewer inserted comes out clean.
Cool for at least 20 minutes before inverting, then allow to completely cool before serving. Sift confectioners’ sugar on top.
Makes about 12 slices.