Instructions: Cream 1 1/2 cup butter, adding gradually 4 cups fine granulated sugar. Beat 10 minutes [by hand]; add gradually 5 cups pastry flour which was sifted 3 times with 1 teaspoon soda and 3 teaspoons cream of tartar to first mix. Alternate the flour mix with 1 1/4 cups milk beating constantly [by hand] Add 1 1/2 tsp almond extract; use a wooden spoon with slits at this point, fold in 16 egg whites beaten until stiff and dry. Turn into a large tube pan [12x4 in] well buttered and bottom lined with buttered paper. Bake 1 1/4 hours in a moderate oven. Spread with Ice Cream Frosting.

This cake was served to these two gentlemen after the debate with some homemade wine on the veranda of the authors grandfathers home [Jacob J Oyler] in Freeport Ill. The cake was made especially for the occasion by his daughter Miss Caroline Oyler.

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