Mary Todd Lincoln’s Almond Cake Is Retro and Delicious

Though Abraham Lincoln had humble beginnings, Mary Todd was from a well-to-do family in Kentucky. She’s well-known for her Southern hospitality, love of entertaining, and an iconic recipe: White Almond Cake.

Mary, who once bought 13 pounds of sugar in a single week, nabbed the now-famous recipe from a bakery in Lexington. The batter folds together like a puffy cloud, turning crusty and golden brown in the oven. After a short rest and a dusting of confectioners’ sugar, it’s ready to party.

I was initially drawn to the White Almond Cake because I love almond everything: danish, torte, a tube of marzipan. Then, I discovered that you’ll win every dinner party and potluck by announcing, “This is Abraham Lincoln’s favorite cake.”

This recipe is also a surprising hit with kids going through a really-into-U.S.-history era, like my friend’s six-year-old son, who’s currently fascinated with that guy on the penny.

I love serving up a conversation piece for dessert!

What I Thought of Mary Todd Lincoln’s Almond Cake

I thought this cake was surprisingly elegant, coming from such humble ingredients. The almond slivers lend a fun crunch, and whipped egg whites keep things light. (How did Mary Todd ever get stiff peaks on egg whites? Rotary egg beaters weren’t invented until 1884.)

This almost bread-like sponge quickly soaks up a sweet drizzle of limoncello or amaretto liqueur and goes marvelously with a dollop of whipped cream and a cup of coffee.

My Tips for Baking This White Almond Cake

• I will never have the patience to sift flour and baking powder three times. I whisked it instead—and I regret nothing.
• Look for packages of slivered almonds in your grocery store’s baking section. And, instead of chopping the almonds with a knife, I popped them into my mini Cuisinart food processor. I pulsed the slivered almonds for a few seconds until they looked like coarse sand.
• To prep my bundt pan, I slathered butter into every nook and cranny, then dusted it with flour before adding the batter.
• Once the cake was done baking, I let it cool on a wire rack for 15 minutes, slid a knife around the edge, and flipped it over to cool for an hour on the rack before removing it from the pan.
• To serve, melt a scoop of vanilla Häagen-Dazs (like Ina Garten does), spoon it onto your plate, and place the almond cake on top. Then add fresh berries and whipped cream!