You are here

Wedding Cake's picture
  Cake flour 2 2⁄3 Cup (42.67 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1 3⁄4 Cup (28 tbs)
  Sugar 2 Cup (32 tbs)
  Eggs 8 Small, separated
  Milk 2 Tablespoon
  Vanilla 1 Teaspoon
  Raisins 1 Cup (16 tbs), chopped
  Almonds 1 Cup (16 tbs), chopped

1. Start oven, set at Slow, 275°-300° F. Rub a 10-inch tube pan with margarine or shortening, line with heavy waxed paper and rub the paper with margarine or shortening.
2. Sift the flour, baking powder and salt together.
3. Cream the butter or margarine until soft; gradually add the sugar, beating until creamy.
4. Beat the egg yolks thick and light-colored and add to the creamed mixture, beating well. Then add the milk, vanilla, fruits and nuts and beat thoroughly. Gradually add the flour, beating smooth after each addition.
5. Whip the egg whites stiff and fold into the batter. Pour into the tube pan.
6. Bake 2 hours; look at it after the first hour's baking; remove from the oven before the 2 hours are up if the cake is done. Test for doneness with a wire cake tester. Let cake cool thoroughly.
7. Then frost and decorate with Butter Frosting

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7716 Calories from Fat 3755

% Daily Value*

Total Fat 429 g659.9%

Saturated Fat 217.7 g1088.4%

Trans Fat 0 g

Cholesterol 2135.4 mg711.8%

Sodium 1579 mg65.8%

Total Carbohydrates 897 g298.8%

Dietary Fiber 65.4 g261.6%

Sugars 516.5 g

Protein 133 g267%

Vitamin A 227.1% Vitamin C 6.9%

Calcium 158.9% Iron 84.7%

*Based on a 2000 Calorie diet

Wedding Cake Recipe