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Ingredients:

  • 1 cup butter
  • 2 ½ cups sugar
  • 7 eggs, separated
  • 1 teaspoon almond extract
  • 3 teaspoons pure vanilla extract
  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 cup milk
  • 1 cup almonds, crushed
  • 1 teaspoon salt
  • 1 tablespoon orange zest
  • 1 bag of whole blanched almonds

    
 

Procedure:

  • Cream butter and sugar for 10 minutes, add egg yolks and flavorings.
  • Add remaining ingredients, except egg whites.
  • Beat egg whites until stiff in a separate bowl.
  • Fold in stiffly beaten egg whites. Blend well.
  • Grease baking pan ( round 14” pan).
  • Pour in batter and hand lay whole blanched almonds, end to end around perimeter of pan, as well as spelling out the current year in the middle of the batter.
  • Bake at 350 degrees for 45 minutes.
  • Beat egg whites until stiff.
  • Add remaining ingredients to the butter mixture.
Note: For a smaller cake, prepare half of recipe,and bake in a 10” round greased baking
pan for about 30 minutes.



  
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