Wedding Cake

Recipe by
Total Time:
2.5 hours
Serves:6
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Healthy Eggless Lemon Chiffon Cake, Best Eggless Lemon Tea Cake, Easy Pressure Cooker Eggless Dry Fruit Cake

Rate This Recipe
5

Ingredients

  • 1/2 cup - buttermilk
  • 1 tsp - baking soda
  • 1 tsp - salt
  • 1/2 cup - shortening
  • 1/2 cup - margarine
  • 2 cups - white Sugar
  • 5 Egg yolks
  • 1/4 tsp - Almond extract
  • 1 tsp - vanilla extract
  • 2 cups - all-purpose flour
  • 5 Egg whites
  • 1/2 cup - drained crushed Pineapple
  • 1/2 cup - flaked Coconut
  • 1 cup - chopped Pecans
  • 3/4 cup - butter, softened
  • 200 gms - Cream cheese, softened
  • 4 cups - confectioners' Sugar
  • 2 tsp - vanilla extract
  • 1 cup - chopped Pecans

How to Make Wedding Cake

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour three 8-inch pans.
  • Combine the buttermilk, baking soda and salt. Set aside.
  • In a large bowl, cream together the shortening, margarine and sugar until light and fluffy.
  • Beat in the egg yolks one at a time, then stir in one teaspoon of vanilla and almond extract.
  • Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated.
  • In a separate bowl, beat the egg whites until they form stiff peaks.
  • Gently fold the egg whites into the batter.
  • Stir in pineapple, coconut and 1 cup pecans.
  • Pour batter evenly into prepared pans.
  • Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
  • To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended.
  • Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.