I make this cake for every New Year's Eve dinner. It's said that the person who finds the one whole almond inside will have good luck during the upcoming year. —Vivian Nikanow, Chicago, Illinois
- 1/2 cup chopped almonds
- 1 tablespoon plus 2-1/3 cups all-purpose flour, divided
- 1/3 cup butter, 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
- 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 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 flour; add to the creamed mixture alternately with milk.
- In a small 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.
Originally published as Almond Good Luck Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p183
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