Information / Education

Cook’s Corner

  • February 2025
  • BY WHISKEY CREEK

CAKE BATTER INGREDIENTS

2 cups sugar

1¼ cups blanched almonds, chopped very fine

1 cup butter

3 cups flour

6 egg whites

1 tablespoon baking powder

1 teaspoon almond or vanilla extract

1 cup milk

DIRECTIONS

Cream sugar and butter. Stir flour and baking powder three times. Add flour mixture to butter mixture alternately with milk. Add almonds. Beat egg whites until stiff and fold into batter. Add extract. Pour into a greased and floured angel food cake pan. Bake at 350 degrees for approximately 1 hour. Turn cake on wire rack to cool.

Note: This noted cake was created by Monsieur Giron, a Lexington caterer, in honor of General Lafayette’s visit to Lexington in 1825. The recipe became a favorite of the Todd family, and they acquired it for family use. Versions of the cake vary slightly. Some reference to the use of sour cream icing.

ABRAHAM LINCOLN’S ABRAHAM LINCOLN’S MOLASSES MOLASSES PECAN PIE 


INGREDIENTS

4 eggs

1 pinch salt

1 cup light brown sugar

¼ cup melted butter

½ cup molasses

8 ounces pecan halves

½ teaspoon vanilla extract

1 10-inch unbaked pie shell

DIRECTIONS Whisk together eggs, brown sugar, and molasses until smooth and light, about 5 minutes. Stir in vanilla extract, salt and melted butter. Sprinkle half the pecans in the pie shell. Pour in mixture and arrange pecans in circles on top. Bake pie in a 350-degree oven until filling is set, about an hour.

Note: Do not overcook or pie will be dry. May be stored up to 2 days in airtight container.