Name: Almond Cake
Cuisine: American
Ingredients: 2 cupfuls sugar; 4 eggs; 1 pint flour; 1 glass brandy; 1 smooth white cream; 1 at a time; 3 or four minutes between each; 1 smooth; 1 rather hot oven twenty minutes

Original Recipe

One-half cupful butter, two cupfuls sugar, four eggs, one-half cupful almonds, blanched--by pouring water on them until skins easily slip off--and cut in fine shreds, one-half teaspoonful extract bitter almonds, one pint flour, one and one-half teaspoonful baking powder, one glass brandy, one-half cupful milk. Rub butter and sugar to a smooth white cream; add eggs, one at a time, beating three or four minutes between each. Sift flour and powder together, add to the butter, etc., with almonds, extract of bitter almonds, brandy and milk; mix into a smooth, medium batter; bake carefully in a rather hot oven twenty minutes.

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1

One-half cupful butter, two cupfuls sugar, four eggs, one-half cupful almonds, blanched--by pouring water on them until skins easily slip off--and cut in fine shreds, one-half teaspoonful extract bitter almonds, one pint flour, one and one-half teaspoonful baking powder, one glass brandy, one-half cupful milk.
2

Rub butter and sugar to a smooth white cream; add eggs, one at a time, beating three or four minutes between each.
3

Sift flour and powder together, add to the butter, etc., with almonds, extract of bitter almonds, brandy and milk; mix into a smooth, medium batter; bake carefully in a rather hot oven twenty minutes.

Original Recipe

Ingredients

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