Mary Todd Lincoln Cake

Mary Todd Lincon Cake

Mary Ann Todd Lincoln (December 13, 1818 to July 16, 1882) was born to a large wealthy Kentucky family.  Born in Lexington, Kentucky as the fourth of seven children, Mary was raised in comfort and refinement as well as well educated. Mary was sent at an early age to attend a finishing school owned by Madame Mantelle, where the curriculum concentrated on French and literature.  She learned to speak French fluently, studied dance, drama, music and social graces.  By the age of 20 she was regarded as witty and gregarious, with an interest in politics. Mrs. Lincoln suffered from migraine headaches and may have actually had bipolar disorder.  She supported her husband throughout his presidency and was next to him when he was fatally shot. 

Here is the famous Lincoln cake recip.  Mrs. Lincoln apparently made this vanilla almond cake for him while they were courting and during their time in the White House. 


1 Cup Almonds

1 Cup Butter

1 1/2 Cups Sugar

2 1/4 Cups Unbleached Flour

1 Tablespoon Baking Powder

1 1/3 Cups Milk

6 Egg Whites

Pinch of Salt

1 Teaspoon Vanilla Extract

Powdered Sugar


Preheat your oven to 375° F.  Grease and flour two 9 inch round layer cake pans or one Bundt cake pan.  Grind the almonds into course flour in a food processor.  Cream the butter and sugar in a medium size bowl until fluffy.  Sift the flour and baking powder to mix them together in a separate bowl.  Fold the dry flour mix into the creamed butter mix. Alternate with the milk until well blended.  Stir in the almond powder and mix thoroughly.  In a separate bowl, beat the egg whites until they form stiff peaks.  Add a pinch of salt.  Add the vanilla and gently fold the egg whites into the batter with a rubber spatula.  Pour the batter into the pans or the Bundt pan and bake for 30 minutes.  Remove from the oven and cool for 20 minutes before turning the cakes out of their pans.  Allow to completely cook before serving.  If you are making layer cake then use jam for the filling.  Sift powdered sugar on top.  Serves 12


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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