Antique Recipe: Almond Butter Cake

Adapted and made gluten-free with whole grains and unrefined sugar from a recipe for Almond Cake in The Boston Cooking School Cook Book by Fannie Merritt Farmer.


1/2 cup unsalted butter: 400 calories
1/2 cup unrefined coconut sugar: 430 calories
1/3 cup whole milk: 50 calories
2 large organic eggs: 140 calories
1 cup oat flour: 480 calories
1/3 cup tapioca four: 135 calories
2 tsp baking powder
1/2 cup Barney Butter Premium California Almond Flour: 320 calories
1/2 tbsp powdered sugar: 15 calories

The Boston Cooking School Cook Book was first published in 1896 with subsequent editions updated over the decades.

First step (and there aren't that many because this is truly a simple recipe) is to cream the butter and coconut sugar. Beat the two eggs in a separate bowl by hand until well beaten. Add the eggs and the milk to the mix and blend with a wooden spoon. Sift the oat and tapioca flours along with the baking powder while mixing with a spoon until well blended. Pour the batter into a greased 8" cake pan and bake in a preheated 350 degree oven for about 25 minutes. Stick a toothpick in the center to ensure it comes out dry to know it's done. Place on a cooling rack, and when plated, place the powdered sugar in a sieve and sprinkle a coating on the top of the cake.

This cake is buttery and very moist. The almond flour really adds a groovy flavor and texture.

Makes eight slices with about 250 calories each.

Next vintage recipe: Vegetarian Maine Baked Beans!

Disclosure:  Barney Butter, a company that specializes in almond butters and flour, kindly sent me some free samples to use for this recipe.


  1. That looks so old fashioned, and yummy. I think my grandmother would have added raisins.

    1. Thanks! That makes sense because in my old cook books in most every "brown bread" and many cakes there ARE added raisins!

    2. Sorry, Lo_Lo, I accidentally deleted your comment. Here it is:

      lo_lo_miss_universe has left a new comment on your post "Antique Recipe: Almond Butter Cake":

      Ya, you're right! I didn't think of that. She also had a raisin bar recipe made with cream of wheat, but I bet you could substitute polenta.
      Man, I would eat those things up!


Post a Comment

Comments are now closed on Outdated By Design which was retired in April of 2017. I am leaving my blog archives online. If you need to reach me please use the handy contact form. Thanks!