Almond Good Luck Cake 1/2 cup chopped almonds 1 tablespoon plus 2-1/3 cups all-purpose flour, divided 1/3 cup butter (no substitutes), softened 1/3 cup shortening 1-1/4 cups sugar, divided 3 eggs, separated 2 tablespoons lemon juice 1 teaspoon grated lemon peel 1 teaspoon vanilla extract 1 teaspoon almond extract 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Almond Good Luck Cake cont. 3/4 cup milk 1/2 teaspoon cream of tartar 1 whole almond APRICOT GLAZE: 1/2 cup apricot preserves 1 tablespoon orange juice Combine almond and 1 tablespoon flour; sprinkle into a well-greased 10-in. fluted tube pan. Set aside. In a large mixing bowl, cream the butter, shortening and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Stir in lemon juice, peel and extracts. Combine the baking powder, salt, baking soda and remaining Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

Almond Good Luck Cake flour; add to the creamed mixture alternately with milk. In a small mixing bowl, beat egg whites and cream of tartar until soft peaks form. Beat in the remaining sugar, 1 tablespoon at a time, until stiff. Fold into batter. Pour into prepared pan. Insert whole almond into batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. For glaze, melt preserves in a microwave or saucepan; strain. Add orange juice; drizzle over warm cake. Yield: 12 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008