Introduction:
This year marks the 150th anniversary of the end of the American Civil War, and to honor this milestone, I’ve been exploring recipes from the 1860s. One standout is Mary Todd Lincoln’s White Almond Cake, a dessert cherished by President Abraham Lincoln himself. According to the Lincoln Home National Historic Site in Illinois, this cake was one of his favorite treats, offering a brief respite from the turmoil of his presidency.
In this post, I’ll share the story behind this historic recipe, how it was made in the 1860s, and a modern adaptation you can try at home. Let’s step back in time and bake a cake that once brought comfort to one of America’s most iconic leaders.
The History Behind Mary Todd Lincoln’s White Almond Cake
Mary Todd Lincoln, First Lady from 1861 to 1865, was known for her love of cooking. In an era when most women started married life knowing how to prepare a few dishes, Mrs. Lincoln’s white almond cake stood out as a family favorite. Made with simple ingredients like flour, sugar, butter, and almonds, this cake was a testament to the resourcefulness of 1860s cooking.
Back then, baking was no easy task. Mrs. Lincoln (or her servants) relied on wood-burning stoves, tested oven temperatures by hand, and shelled and blanched almonds from scratch. Today, we can enjoy the same flavors with a bit more convenience.
How to Make Mary Todd Lincoln’s White Almond Cake
Here’s my modern adaptation of the recipe from Lincoln’s Table by Donna D. McCreary, as shared by the Lincoln Home National Historic Site. I’ve added a simple glaze to give it a little extra flair.
Ingredients:
- 3 cups flour
- 3 teaspoons baking powder
- 1 cup butter
- 2 cups sugar
- 1 cup milk
- 1 cup blanched almonds, finely chopped
- 6 egg whites
- 1 teaspoon vanilla extract
- Confectioner’s sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt cake pan.
- Sift together the flour and baking powder in a bowl.
- Cream the butter and sugar in a large bowl until light and fluffy. Gradually add the flour mixture, alternating with the milk. Stir in the chopped almonds.
- Beat the egg whites in a separate bowl until stiff peaks form. Gently fold them into the batter.
- Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool the cake on a wire rack, then dust with confectioner’s sugar or drizzle with glaze (recipe below).
Glaze Recipe:
- 1/4 cup butter
- 1/2 cup sugar
- 2 tablespoons Grand Marnier or rum
- 2 tablespoons water
- Combine all ingredients in a small saucepan.
- Bring to a boil, then reduce heat and simmer for 3 minutes, stirring occasionally.
- Spoon the glaze over the cooled cake and sprinkle with slivered almonds.
Tips for Baking Like It’s 1865
- Use fresh almonds: While pre-packaged almonds are convenient, blanching and chopping your own will give the cake a more authentic texture.
- Experiment with flavors: Add a dash of almond extract for a stronger almond flavor.
- Serve with coffee: The subtle sweetness of this cake pairs perfectly with a cup of coffee, just as it did in Lincoln’s time.
Why This Recipe Matters
This cake isn’t just a dessert—it’s a piece of history. By recreating Mary Todd Lincoln’s white almond cake, we connect with the past and honor the resilience of those who lived through one of America’s most challenging eras. Whether you’re a history buff, a baking enthusiast, or simply curious, this recipe offers a delicious way to explore the 1860s.
Call to Action (CTA):
“Have you tried Mary Todd Lincoln’s White Almond Cake? Share your results in the comments below or tag us on social media! Let’s keep this piece of history alive, one slice at a time.”
