Ingredients
2 large eggs, separated1 cup butter, softened2 cups sugar1 teaspoon almond extract1 teaspoon vanilla extract3 cups all-purpose flour2 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon baking soda1 cup 2% milk1 teaspoon cream of tartar1 cup slivered almonds1 cup each chopped cashews, pecans and walnutsTOPPING:1/2 cup confectioners’ sugar3 to 4 teaspoons 2% milkAdditional slivered almonds, salted cashews and pecan and walnut halves, toasted, optional
Preparation
Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Grease and flour a 10-in. tube pan.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition.
Add cream of tartar to egg whites; with clean beaters, beat on high speed until stiff peaks form. Fold into batter with almonds, cashews, pecans and walnuts.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
For glaze, in a small bowl, mix confectioners’ sugar and enough milk to reach desired consistency. Drizzle over cake and, if desired, sprinkle with additional nuts.
