Sunday, December 11, 2016

Toll House Christmas Almond Cake (1948)

Cream 1/2 cup butter.  Add:
  • 1 cup sugar
  • 1/2 lb almonds, blanched and chopped
  • 1/2 lb grated coconut
  • 1/4 lb candied cherries
Blend together with fingers.  

Beat 5 egg whites until stiff and dry. Reserve part, fold in the rest.

Sift together and add 1-1/2 cups flour and 2 teaspoons baking powder.  Fold in 1/2 teaspoon almond extract and the remaining egg whites.

Turn into greased loaf pan, and bake in 300 degree over for about 2 hours.  Makes 1 loaf.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

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