Almond Legend cake recipe (1976)

Almond Legend cake (1976)

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.

Here’s a classic Almond Legend cake recipe from 1976

This legendary almond cake — with one whole natural almond baked inside — is fun to bake for friends or family. You slice and serve this Bundt cake in the usual way. The lucky person who receives the slice with the hidden almond is said to enjoy good fortune all year.

No other nut will do in your “good omen” almond cake — just as no other nut comes close to almonds for versatility, crisp texture, subtle flavor, and eye appeal. In all your baking and cooking, remember, not just “nuts” — but a helping handful of almonds.

Almond Legend cake retro recipe (1976)

Almond Legend cake (1976)

Almond Legend cake (1976)

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 40 minutes
Total Time: 2 hours 40 minutes


  • 1/2 cup finely chopped whole natural almonds
  • 2-1/3 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon soda
  • 2/3 cup shortening (half butter)
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 large eggs, separated
  • 3/4 cup milk
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon cream of tartar
  • 1 whole almond
  • Apricot Glaze


  1. Grease 9-inch Bundt pan heavily with 2 tablespoons shortening.
  2. Sprinkle with chopped almonds.
  3. Resift flour with baking powder, salt, and soda.
  4. Cream shortening well with 1-1/4 cups sugar and flavorings.
  5. Beat in egg yolks.
  6. Blend in flour mixture alternately with milk, lemon juice, and peel.
  7. Beat egg whites with cream of tartar.
  8. Gradually beat in the remaining 1/4 cup of sugar, beating to a stiff meringue. Fold into batter.
  9. Turn the mixture into a pan.
  10. Press a whole almond just below the surface of the batter.
  11. Bake below oven center at 300 degrees F (slow oven) for about 1 hour and 20-30 minutes.
  12. Let stand for 10 minutes, then invert onto a wire rack to cool.
  13. To make the apricot glaze, force 1/2 cup thick apricot jam through a sieve.
  14. Stir in 2 teaspoons of rum or orange juice.
  15. Brush with Apricot Glaze when the cake is cold.

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 32mgSodium: 179mgCarbohydrates: 37gFiber: 1gSugar: 21gProtein: 5g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO TRY THIS ONE! Classic almond sherry cake recipe

PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest. Thanks for visiting and for supporting a small business! 🤩 


You might also like...

The fun never ends:

Comments on this story

Leave a comment here!

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe