|
Thursday, February 12, the Logan
County Genealogical and Historical Society had an open house to
celebrate Abraham Lincoln’s 217th birthday.
Several books about Abraham Lincoln
set out on tables for people to look over were available for
purchase.
Near the front of the building was
a painting of Lincoln delivering a speech on October 16,1858 as part
of his campaign for United States Senate when he was running against
Stephen Douglas.
Another painting of giant sized
Lincoln depicted him in his popular top hat and holding a cup. He is
standing in front of a barrel with a small watermelon on it. Below
the painting is Lincoln’s favorite poem, “Oh, Why Should the Spirit
of Mortal be Proud,” which was written by William Knox.
The Lincoln room, which is set up year round, had more pictures and
books about Lincoln.
Of course, no celebration is
complete without sweet treats. Among the treats were cupcakes made
using the recipe for Lincoln’s favorite white cake, which can be
found in the “President’s Cookbook” written by Poppy Cannon and
Patricia Brooks.
[to top of second column] |
The recipe follows:
Cake Batter
2 c. sugar
1 c butter
3 c. flour
1 T. baking powder
1 c. milk
1-1 1/2 c. blanched almonds, chopped very fine
1 tsp. almond or Vanilla extract
Cream sugar and butter. Sift 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 the
batter Add extract. Pour into a greased and floured angel food
cake pan. Bake at 350 for Approximately 1 hour. Turn out cake on
wire rack to cool.
Candied Fruit Frosting
2 egg whites
2 c. sugar
1c. water
1 tsp, vanilla extract or 1/2 tsp. each of vanilla and almond
extract
1/2 c. diced, candied pineapple
1/2 c. crystallized cherries cut in half
Beat egg whites until very stiff. Set aside, Combine sugar and
water and bring to a boil. Boil until the syrup spins a thread
about 5 inches long. Slowly add a few tablespoons of egg whites,
1 spoonful at a time, into the syrup. Then slowly, beating well,
add remaining syrup into the eggs and beat until the icing forms
peaks when dropped from a spoon. Add vanilla and/or almond
extract. Fold in candied pineapple and crystallized cherries,
Spread between the layers of the cake and Ice the tops and sides
The fruit may be omitted.
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 was) slightly.
Some references indicate the use of a sour cream icing +Poppy
Cannon and Patricia Brooks “The Presidents’ Cookbook
FROSTING FOR MARY TODD WHITE CAKE
½ stick butter
1 8 oz pkg. cream cheese
1 box powdered sugar
Optional ¾ tsp. vanilla & or almond flavoring
Blend the first 2 ingredients. Add powdered Sugar and flavoring
and blend until smooth
Spread on the cooled cake. Sprinkle with lots of finely chopped
almonds.
[Angela Reiners]
|
