Abraham Lincoln Cake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a 10-inch tube pan.

Step 3 -Beat the egg whites until frothy. Then add 1 cup sugar gradually into the egg whites while beating them, until stiff peaks form. Set aside.

Step 4 -Cream together the butter and the remaining 1 cup sugar until light and fluffy. Set aside.

Step 5 -In a separate bowl, sift together the flour, baking powder, and salt. Set aside.

Step 6 -Combine the vanilla and almond extract with the buttermilk. Set aside.

Step 7 -Stir the almonds into the flour mixture.

Step 8 -Then add both the butter/sugar mixture and the buttermilk mixture into the dry ingredients, doing so in thirds and mixing until just combined.

Step 9 -Gently fold the egg white mixture into the batter, careful not to deflate it or overmix it.

Step 10 -Pour the batter into the prepared tube pan.

Step 11 -Bake until a toothpick inserted into the center comes out clean, about 1 hour.

Step 12 -While the cake bakes, in a heavy saucepan on the stovetop over medium heat, combine the 1 1/2 cups sugar with the water and cream of tartar.

Step 13 -Bring the mixture to a boil, using a wetted brush to remove any sugar crystals.

Step 14 -Cover the mixture and let it boil until a candy thermometer reads 245 degrees F, for about 3 minutes.

Step 15 -Beat the 3 egg whites with some salt, until glossy and peaked.

Step 16 -While you beat the egg whites, slowly and gradually pour the syrup mixture in. Continue beating until the mixture is cool and the frosting is soft and fluffy.

Step 17 -Fold in the vanilla.

Step 18 -Remove the cake from the oven and allow it to cool completely before frosting.

Step 19 -Serve.