Whipped Cream
Cake
Ingredients:
1 cup whipping cream
1 cup white sugar
2 eggs
1 1/2 cups
cake flour
1/2 teaspoon salt
2 teaspoons
baking powder
1 teaspoon vanilla extract
Directions:
1 Sift and measure flour. Add salt
and baking powder, and sift again.
2 Whip the cream
until stiff. Drop in eggs one at a time, and beat until light
and fluffy. Add sugar and vanilla, and beat again. Add sifted
ingredients gradually to mixture; beat well after each
addition. Pour batter into greased 9 inch round pan.
3
Bake at 350 degrees F (175 degrees C) for 35 minutes.
Wedding
Cake Frosting
Ingredients:
1 cup
butter
1 cup shortening
1/2 cup milk
2
teaspoons white vanilla extract (clear)
8 cups (2
pounds) confectioners' sugar
Directions:
1
Cream the butter and shortening together until smooth.
Gradually add the sugar, milk, and vanilla extract. Mix until
smooth.
White Wedding Cake
Ingredients:
5 1/4
cups sifted cake flour
6 teaspoons baking powder
2 teaspoons salt
2 cups white sugar
8
egg whites
1 cup white sugar
1 cup shortening
2 cups milk
1 1/2 teaspoons orange extract
1 teaspoon almond extract
Directions:
1 Beat egg whites until foamy with sturdy egg beater,
or at high speed of electric mixer. Then add 1 cup sugar
gradually, beating only until meringue will hold up in soft
peaks.
2 In a large bowl, stir shortening just to
soften.
3 In another bowl, sift together flour, baking
powder, salt, and 2 cups sugar; sift into shortening. Add 1
1/2 cups milk and the extracts, and mix until all flour is
dampened. Beat 2 minutes at a low speed of electric mixer. Add
remaining milk and the meringue mixture; beat for 1 minute
more.
4 Line the bottoms of one 10 inch square pan and
two 8 inch square pans with parchment paper. Pour batter to
equal depth in each pan.
5 Bake at 325 degrees F (165
degrees C) for about 45 minutes, or until done. Cool layers.
6 Trim one of the 8 inch square cakes to make a 5 inch
square cake. Place the 10 inch cake on a large flat tray or
plate. Frost top and sides with thin layer Icing. Cover top of
cake smoothly with more frosting. Center 8 inch cake on top of
10 inch cake, and frost as above. Center 5 inch cake on 8 inch
cake, and frost. Spread frosting over entire cake to give a
flat, even base for decorating. Decorate as desired.
White Velvet Cake
Ingredients:
1 1/2 cups butter or
margarine, softened
1 1/2 cups white sugar
2
eggs
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter-flavored shortening
1 (8 ounce)
package cream cheese, softened
4 cups sifted
confectioners sugar
1 tablespoon milk
Directions:
1 Preheat oven to 325 degrees F
(165 degrees C). Grease and flour 2 round 8 inch pans. Sift
the flour and salt together and set aside.
2 Cream
butter and sugar until light and fluffy. Add eggs and mix
well. Dissolve baking soda in buttermilk. Alternately add
flour and buttermilk, beginning and ending with the flour.
Pour into two 8-inch pans.
3 Bake at 325 degrees F
(165 degrees C) for about 30 minutes, or until toothpick
inserted into cake comes out clean. Cool cake completely
before icing.
4 To make the White Velvet Cream Cheese
Icing: Beat shortening and cream cheese together. Gradually
beat in confectioners sugar. Add milk until a frosting is
formed. (Add more milk if necessary.)
Mexian Wedding
Cake
Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups white sugar
2 eggs
1 (20 ounce)
can crushed pineapple with juice
1 cup white sugar
1/2 cup butter or margarine
1 cup evaporated
milk
1 cup flaked coconut
1 teaspoon vanilla
extract
1/2 cup pecans, chopped
Directions:
1 Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 13x9 inch baking pan.
2 Combine
the flour, baking soda, salt and 2 cups sugar.
3 Beat
the eggs and add them to the flour mixture. Then stir in the
crushed pineapple and juice until just blended. Pour batter
into the prepared pan.
4 Bake at 350 degrees F (175
degrees C) for 30 minutes. Let cake cool then frost.
5
To Make Frosting: In a medium saucepan bring to a boil the 1
cup white sugar, butter, and evaporated milk. Boil for 2
minutes, watching carefully to be sure it doesn't burn. Stir
the mixture frequently while cooking. Remove from the heat and
stir in the vanilla, coconut and pecans. Beat until it cools
to lukewarm then spread onto the cooled cake.
Rich
Yellow Cake
Ingredients:
4 cups cake
flour
4 teaspoons baking powder
1/4 teaspoon
salt
1 cup unsalted butter, softened
1 3/4
cups white sugar
6 egg yolks, well beaten
2
teaspoons vanilla extract
1 1/2 cups milk
Directions:
1 Preheat oven to 350 degrees F
(175 degrees C). Butter and flour two 8 inch round cake pans
then line them with parchment paper.
2 Sift the flour
with the baking powder and salt and set aside.
3 Cream
the butter until fluffy. Add the sugar gradually and beat
until light and fluffy. Beat in the egg yolks and add the
vanilla. Add flour mixture to butter mixture, alternating with
milk. Stir the batter until smooth. Pour the batter into the
prepared cake pans.
4 Bake at 350 degrees F (175
degrees C) for 45 minutes. This cake rises very well so only
fill the cake pans 2/3 full. Cool cakes in pans for 10
minutes, then cool thoroughly on a wire rack. Frost as
desired.
Light Fruit Cake
Ingredients:
1 pound candied
cherries, halved
5 candied pineapple rings, cut up in
to small pieces
6 cups golden raisins
1 1/2
cups mixed peel
1 cup pecans or almonds
1 cup
all-purpose flour
2 cups butter or margarine, softened
2 cups white sugar
6 eggs
1 teaspoon
vanilla extract
1/4 cup orange juice
5 cups
all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 almonds, split
Directions:
1 Preheat oven to 275 degrees F
(135 degrees C). Line the bottom and sides of two greased 9 x
5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan
with brown paper. Grease the paper.
2 In a large bowl,
stir together cherries, pineapple, raisins, mixed peel, 1 cup
pecans, and 1 cup flour. Mix until fruit is coated with flour.
3 In
another large bowl, cream the butter or margarine and sugar
together. Beat in eggs 1 at a time. Mix in orange juice and
vanilla. Combine 5 cups flour, baking powder, and salt; stir
into the creamed mixture. Stir in floured fruit and nuts. Mix.
Spoon batter into prepared pans. Fill each pan 3/4 full.
Arrange split almonds over tops.
4 Bake for
about 3 hours, until toothpick comes out clean. Cover with
foil if top gets too dark while baking.
