1990 Christmas Collection · Mother’s Cookbook
Almond Cake with Raspberries
Contributed by Josephine Naeye · Van Pary’s Associates.
Ingredients
- 1 (10-ounce) package frozen raspberries
- 1 cup blanched almonds
- 1¼ cups granulated sugar, divided
- 1 cup flour
- 8 tablespoons butter
- 2 tablespoons amaretto
- 8 egg whites
- Pinch of salt
- ½ tablespoon confectioners’ sugar
Directions
- Preheat oven to 350°F. Thaw and drain raspberries.
- Butter a 9-inch springform pan and line bottom with wax paper (original method; parchment is a modern alternative).
- Grind almonds with 1 cup sugar to a powder; combine with flour.
- Melt butter and add amaretto.
- Beat egg whites with salt to stiff peaks; gradually beat in remaining ¼ cup sugar.
- Fold almond mixture into whites in four additions, alternating with butter mixture.
- Pour into prepared pan. Press raspberries gently onto top without pushing them all the way in.
- Bake 45–50 minutes, cool and unmold.
Kitchen Notes
Original finish is a light dusting of confectioners’ sugar.
Archived recipe, not reported as newly kitchen-tested.
Original Source
Submitted by Josephine Naeye · Van Pary’s Associates. Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 21. From Mother’s cookbook collection.