Lincoln Home National Historic Site

Cake Stand
c 1850

Mary Lincoln did not know much about cooking when she was first married, having grown up in a house with slaves who cooked and cleaned. She bought a cookbook and learned quickly. Mr. Lincoln claimed that the best thing he ever ate was her white cake with almonds that she frequently served on this stand.

Glass. H 20.3, Dia28.5 cm
Lincoln Home National Historic Site, LIHO 255

Mary Todd Lincoln's White Cake

1 cup blanched and chopped almonds
1 cup butter
2 cups sugar
3 cups flour
3 teaspoons baking powder
1 cup milk
6 egg whites
1 teaspoon vanilla extract
confectionary sugar

Preheat oven to 350 degrees.
Cream butter and sugar. Sift flour and baking powder 3 times. Add to creamed butter and sugar, alternating with milk. Stir in almonds and beat well.
Beat egg whites until stiff and fold into the batter. Stir in vanilla extract.
Pour into greased and floured Bundt pan and bake for 1 hour, or until a toothpick inserted comes out clean.
Turn out on a wire rack and cool. When cool, sift confectionary sugar over top.



Cake Stand c 1850 Mary Lincoln did not know much about cooking when she was first married, having grown up in a house with slaves who cooked and cleaned. She bought a cookbook and learned quickly. Mr. Lincoln claimed that the best thing he ever ate was her white cake with almonds that she frequently served on this stand. Glass. H 20.3, Dia28.5 cm Lincoln Home National Historic Site, LIHO 255 Mary Todd Lincoln's White Cake 1 cup blanched and chopped almonds 1 cup butter 2 cups sugar 3 cups flour 3 teaspoons baking powder 1 cup milk 6 egg whites 1 teaspoon vanilla extract confectionary sugar Preheat oven to 350 degrees. Cream butter and sugar. Sift flour and baking powder 3 times. Add to creamed butter and sugar, alternating with milk. Stir in almonds and beat well. Beat egg whites until stiff and fold into the batter. Stir in vanilla extract. Pour into greased and floured Bundt pan and bake for 1 hour, or until a toothpick inserted comes out clean. Turn out on a wire rack and cool. When cool, sift confectionary sugar over top.
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