Ingredients

2 1/4 C. sugar
1 C. butter
3 C. flour
1 Tbsp. baking powder
1 C. milk
1 C. almonds; blanched and chopped
1 1/2 tsp. vanilla; or almond extract
6 egg whites; beaten with
1/2 tsp. salt

Cooking Instructions

Preheat oven to 350. Cream together the sugar and butter. Sift together flour and baking powder three times; slowly add to the butter and sugar mixture alternately with milk, in small amounts at a time. Mix thoroughly. Add the chopped blanched almonds and vanilla to the mixture. Continue beating until thoroughly mixed. In a separate bowl, stiffly beat egg whites with salt. Gently fold them into the first mixture. Pour the mixture into a greased and floured angel food cake pan or bundt pan. Bake for approximately one hour, or until a toothpick inserted into the center comes out clean. Turn the cake out on a wire rack and allow to cool upside down for a few minutes until you are able to gently remove the cake from the pan. Before serving, gently cut the cake with a serrated bread or cake knife to avoid tearing it.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)