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Almond Cake

  • 2 cups of sugar
  • 2/3 cup butter
  • 1 cup of sweet milk
  • 1 cup Kingsford's corn starch
  • 2 2/3 cup flour
  • 1 teaspoon vanilla
  • 3 teaspoons baking powder
  • 7 eggs
  • Filling:
  • 1 pint of sweet milk
  • 1/2 cup sugar
  • 1/2 cup butter
  • 2 heaping tablespoons Kingsford's corn starch
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 pounds of almonds
Two cups of sugar, 2/3 cup butter, 1 cup of sweet milk, 1 cup Kingsford's corn starch, 2 2/3 cup flour, 1 teaspoon vanilla, 3 teaspoons baking powder, and the whites of 7 eggs. Bake in layers.

Filling:
One pint of sweet milk, 1/2 cup sugar, 1/2 cup butter, 2 heaping tablespoons Kingsford's corn starch, 1 teaspoon vanilla, whites of 2 large eggs, and 2 pounds of almonds.
Dissolve the starch in a little of the milk and stir into remainder of milk when scalding hot and cook until it thickens. After removing from stove, beat the eggs to a stiff froth and stir into cream. Allow it to cool before putting on cake. Blanch and shave the almonds and thickly spread on the cream.
Submitted by Cassyjean - Torrington, CT Oct 13, 2009 15 min 30 min 45 min

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