Almond Good Luck Cake
Total TimePrep: 20 min. Bake: 40 min.
- 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 large eggs, separated
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 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, zest 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 in 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.
Nutrition Facts1 piece: 273 calories, 15g fat (5g saturated fat), 62mg cholesterol, 275mg sodium, 32g carbohydrate (28g sugars, 1g fiber), 3g protein.
Jan 2, 2020
I made this cake for New Year's Day and everyone loved it. I don't love lemonso I went a little light on lemon juice and used 2 t of almond extract and no vanilla. Also, I dropped in several whole almonds so that everyone received good luck. The cake was moist and really yummy. Everyone thought the apricot preserves was a nice addition. I will make this again.
Mar 19, 2017
I followed the recipe exactly but did not have good luck with this cake. It was dry and crumbly, and fell apart when I was trying to get it out of the pan.
Jan 2, 2017
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.
Jan 1, 2017
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.
Dec 30, 2016
This is a really nice cake. Reminds me of a pound cake. Texture is fine and I think it will taste even better the next day. The only change I made was to skip the glaze and drizzled some fresh squeezed orange juice mixed with icing sugar.
Dec 30, 2016
Love this, I wish I'd found it before I planned my New Years dessert! I will do it next time I need a great dessert. (maybe in a couple days!! : )
Dec 30, 2016
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!
Dec 30, 2016
Can I use a bundt pan? This looks amazing! What a cute idea! Thank you
Jan 7, 2014
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!
Dec 31, 2013
Awesome cake! I use a lemon flavored glaze instead of apricot. This will be our new tradition along with baking traditional Irish soda bread to go with our meal.