Sharon's Recipes

SEPTEMBER: Almond Macaroon Cake

Just in case anyone is in the mood to make me a cake for my birthday this month, this would be the one. I first tasted it in 1979 when I was cooking with my friend Pam at the Morning Glory Cafe in Nantucket. And as you can tell it has stood the test of time.


1 cup shortening
1/2 cup unsalted butter, softened
3 cups sugar
6 eggs separated
1 T. almond extract
1/4 cup Amaretto Liqueur
3 cups flour, sifted
1 cup milk
1 cup shredded coconut
pinch salt

Preheat the oven to 300 degrees .
Grease and flour a 10-inch tube pan

Using an electric mixer cream the shortening, butter and sugar.

Beat in the egg yolks, one at a time until light and fluffy. Add the almond extract and liqueur.

On low speed, add flour and milk alternately until well combined. Gently mix in the coconut

Using a copper bowl, beat the egg whites until foamy and then add the pinch of salt. Continue beating until stiff.

Lighten the cake batter with one third of the egg whites and then gently fold in the remainder. Be careful not to deflate the mixture.

Pour the mixture into the greased and floured tube pan. Bake at 300 degrees for 2 hours. Cool in a pan 10 minutes, then turn out.


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