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Prep Time: 30 Minutes Cook Time: 49 Minutes |
Ready In: 79 Minutes Servings: 20 |
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Based on a recipe from Southern Living Magazine, January 1982. Ingredients:
1 (2 1/2 ounce) package slivered almonds, chopped |
1/3 cup butter, softened |
1/3 cup shortening |
3/4 cup sugar |
1/2 cup splenda sugar substitute |
3 eggs, separated |
1 teaspoon lemon rind, grated |
2 tablespoons lemon juice |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
2 1/3 cups all-purpose flour, sifted |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
3/4 teaspoon salt |
3/4 cup milk |
1/2 teaspoon cream of tartar |
1/4 cup sugar |
1 whole almond |
1/2 cup apricot preserves |
2 teaspoons orange juice |
Directions:
1. Sprinkle chopped almonds into a well-greased 10-inch Bundt pan; set aside.
2. Cream butter and shortening; gradually add 1/2 cup each sugar and Splenda, beating well at medium speed of an electric mixer. Add egg yolks, and beat well. Add lemon rind, juice, and flavorings; beat well.
3. Combine flour, baking powder, soda, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition; set batter aside.
4. Beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form; fold egg white mixture into batter. Pour batter into prepared pan. Press whole almond just below surface of batter.
5. Bake at 300 degrees for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire 10-inch cake.
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