---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 1 Servings
   2 1/4 c  Sugar
       1 c  Butter
       3 c  Flour
       1 tb Baking Powder
       1 c  Milk
       1 c  Almonds;blanched & chopped
   1 1/2 ts Vanilla; or almond extract
       6    Egg whites; beaten with
     1/2 ts Salt
   Mrs. Lincoln owned a copy of “Directions for Cookery in its Verious
   Branches” by Miss Leslie, which was one of the most popular sources of
   recipes of the time. She consulted it often. One of Mrs. Lincoln’s most
   enduring recipes is a delicious cake invented by Monsieur Giron, a
   Lexington, Kentucky, caterer, who created it in honor of the visit to that
   city in 1825 of his famous fellow Frenchman, Lafayette. The Todd family
   acquired the recipe and cherished it ever after, and it later became known
   as “Lincoln Almond Cake.” The baking powder was added at a later date.
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   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 approx.
   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. Source: Farmer’s Almanac, Hearth & Home 1994 Companion