Almond Legend Cake

• 1/2 cup finely chopped whole natural almonds
• 2-1/3 cups sifted flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1/4 tsp soda
• 2/3 cup shortening (half butter)
• 1-1/2 cups sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• 3 large eggs, separated
• 3/4 cup milk
• 2 Tbsp lemon juice
• 1 tsp grated lemon peel
• 1/2 tsp cream of tartar
• 1 whole almond

Grease 9-inch Bundt pan heavily with 2 Tbsp shortening. Sprinkle with chopped almonds. Resift flour with baking powder, salt and soda. Cream shortening well with 1-1/4 cups sugar and flavorings. Beat in egg yolks. Blend in flour mixture alternately with milk, lemon juice and peel. Beat egg whites with cream of tartar. Gradually beat in remaining 1/4 cup sugar, beating to stiff meringue. Fold into batter. Turn into pan. Press whole almond just below surface of batter. Bake below oven center at 300 degrees about 1 hour and 20-30 minutes. Let stand 10 minutes, then invert onto wire rack to cool. Brush with Apricot Glaze when cold.

Apricot Glaze: Force 1/2 cup thick apricot jam through a sieve. Stir in 2 tsp rum or orange juice.

NOTE: Slice and serve the cake in the usual way. It is said the lucky person who receives the slice which contains the hidden almond shall enjoy good fortune all year.