- 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.
Reviews for Almond Good Luck Cake
"Not sure why but my family just thought this cake was okay. We were really expecting more of a wow because of all the great reviews. I followed the recipe exactly. The apricot/ orange topping was very good."
"I love almond flavored anything and loved the idea of starting a New Year's lucky cake tradition so thought we'd try this and I'm so glad we did. I don't always have luck with bundt pans, but this one came out ALMOST perfect, only one tiny little piece stuck to the side and that's the closest I've ever come to bundt cake perfection, so I'll take it! The cake presents beautifully with the chopped almonds on top and the flavor is light and moist, perfect for a New Year's breakfast/brunch. Honestly, the only thing I would do differently next time is to use 2 tsp almond extract and just leave out the vanilla extract. Just wanted a little more almond flavor."
"The ingredient list calls for 1/2 cup chopped almonds but instructions don't mention where to add them. I would assume in with the flour mixture. Thanks for your help!"
"Lee Ann...yes you can use a bundt pan. I believe that is what a fluted tube pan is, and to me, it looks that way in the picture. I gave it 5 starts because I have never made this and didn't want a negative review to post; but from the reviews, sounds like a recipe I would give 5 Stars to anyway. Enjoy!"
"Can I use a bundt pan? This looks amazing! What a cute idea! Thank you"
"Oh, my gosh, did my family love this cake when I made it yesterday!! When our kids were little, I made a similar cake for Epiphany every year. It was always exciting to see who got the almond. The one who did got to wear a crown for the day. The flavor of this cake is much better than the one I used to make. My husband said this is his new "favorite" cake! So light, & the citrus flavor is delicious. I added 1/2 tsp more of the lemon peel because we like lemon cakes, but other than that, I didn't change a thing. Will be making it often during the year! Thank you, Vivian, for sharing this delicious recipe!"
"This is a winner!"