Lincoln’s Favorite Cake

What was Abraham Lincoln’s Favorite Cake?

Lincoln’s Favorite Cake is a rich, white cake with egg whites and finely ground almonds, frosted with an old-fashioned creamy boiled white frosting, and topped with slivered almonds. This historical cake dates back to the mid-19th century and was commonly served in honor of Lincoln’s Birthday on February 12th.

It is sometimes called a ‘Mary Todd Lincoln Cake’ because she apparently baked a version of it for Mr. Lincoln while they were courting. To celebrate Presidents’ Day try Abraham Lincoln’s Favorite Cake or my Historic Washington Cake.

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Ingredients to make a Lincoln Cake

Wet Ingredients

• Butter: American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Oil: Canola oil has a neutral and light flavor and is great for baked goods. Extra Light Olive Oil is another option. If your cake recipe calls for butter, you can substitute using all oil or if you still want to get flavor from butter use a combination of oil and butter together.
• sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• Buttermilk: Buttermilk adds a tangy flavor and yields tender baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• vanilla extract: Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.
• Almond Extract: All-natural almond extract is made from bitter almonds or pits of stone fruits (like apricots) soaked in alcohol. Avoid using artificial almond extract, as it tastes bitter and lacks the depth of natural almond flavor.

Dry Ingredients

• Flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Almond Flour: Superfine almond flour is made from blanched almonds and ground into a fine, powdery texture ideal for delicate baked goods like macarons and pastry.
• Almonds: Blanched almonds are ideal for baking because the skins have been removed, giving them a pale appearance and milder flavor compared to raw almonds with skins. For this recipe you can use ground blanched almonds, almond meal, or almond flour in the cake.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
• Baking soda: Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (such as lemon juice, buttermilk, or vinegar) creates carbon dioxide gas, making baked goods rise during baking. If your recipe doesn’t include an acid, use baking powder, or a combination of both baking powder and baking soda for balanced leavening.
• Baking powder: Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• salt: Use a fine-ground pink salt which adds essential minerals and nutrients to baked goods.

FROSTING

• Superfine Sugar: Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
• Cream of Tarter is an acid used to stabilize egg whites in frostings and meringues, helping them hold their structure. Use 1 tsp. lemon juice as a substitute for 1/2 tsp. of cream of tarter.

Make Your Own Ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Buttermilk: Place 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
• Alternative Flours: Try using alternative flours in your baking..here is a reference I put together of Ultimate Guide to Flours.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour or a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

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Storage

Baked Cake: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked Batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

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FAQ’s

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