Almond Good Luck Cake Recipe

Almond Good Luck Cake Recipe
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  1. 1/2 cup chopped almonds
  2. 1 tablespoon plus 2-1/3 cups all-purpose flour, divided
  3. 1/3 cup butter, softened
  4. 1/3 cup shortening
  5. 1-1/4 cups Imperial Sugar® / Dixie Crystals® Granulated Sugar, divided
  6. 3 eggs, separated
  7. 2 tablespoons lemon juice
  8. 1 teaspoon grated lemon peel
  9. 1 teaspoon vanilla extract
  10. 1 teaspoon almond extract
  11. 2 teaspoons baking powder
  12. 1/2 teaspoon salt
  13. 1/4 teaspoon baking soda
  14. 3/4 cup milk
  15. 1/2 teaspoon cream of tartar
  16. 1 whole almond
  1. 1/2 cup apricot preserves
  2. 1 tablespoon orange juice
  1. Combine almond and 1 tablespoon flour; sprinkle into a well-greased 10-in. fluted tube pan. Set aside.
  2. 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.
  3. 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.
  4. Bake at 350° 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.
  5. For glaze, melt preserves in a microwave or saucepan; strain. Add orange juice; drizzle over warm cake. Yield: 12 servings