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.