Golden Wedding Cake
|Sifted all purpose flour||4 Cup (64 tbs)|
|Baking powder||2 Teaspoon|
|Canned pineapple chunks||1 1⁄2 Cup (24 tbs)|
|Chopped candied citron||1 Cup (16 tbs)|
|Candied cherry halves||1 Cup (16 tbs)|
|Candied orange peel||1 Cup (16 tbs)|
|Candied lemon peel||1 Cup (16 tbs)|
|Light sultana raisins||1 Cup (16 tbs)|
|Slivered blanched almonds||1 Cup (16 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||2 Cup (32 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
Sift flour, salt and baking powder together.
Combine fruits and almonds, and stir into flour mixture: Cream shortening and butter or margarine together; add sugar, and beat until mixture is light and fluffy.
Stir in fruit mixture alternately with milk, and mix well together.
Beat egg whites until they hold stiff peaks, and fold into batter.
Pour into greased and brown-paper lined angel cake pan with tube center, and bake at 300Ã‚Â°F.
about 2 1/2 hours or until top springs back when pressed lightly with finger.
Or bake in 4 1-pound coffee cans, putting 1/4 the batter in each tin, for 2 hours at same temperature.
A sheet of heavy brown paper placed over top during last 45 minutes of baking will prevent it from darkening too much.