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Recipe Bride's Cake (Cake)
Home Cooking Recipes
Required Ingredients:
- 1 1/2 pounds butter
- 5 1/4 cups all-purpose flour
- 3/8 teaspoon baking soda
- 3/4 teaspoon ground mace
- 4 1/2 tablespoons lemon juice
- 4 1/2 cups white sugar
- 1 1/2 tablespoons vanilla extract
- 15 eggs
- 3/8 teaspoon salt
- 1 1/2 teaspoons cream of tartar
Preparing/Cooking:
- Preheat oven to 300 degrees F (150 degrees C).
- Grease and flour three round tube pans, one 10 inch, one 8 inch, and one 5 inch.
- Sift the flour, baking soda, ground mace, and 2 1/4 cups of the sugar into a large bowl.
- Using your hands, rub in the butter into the flour mixture.
- Separate the eggs.
- Add the lemon juice and the vanilla to the egg yolks and beat well.
- Add the egg yolk mixture a little at a time to the flour mixture using your hands to combine the ingredients.
- In a large bowl whip the egg whites with the salt and the cream of tartar until stiff.
- Gradually beat in the remaining 2 1/4 cups of the sugar till the whites are very stiff and glossy.
- Fold in the beaten egg whites into the batter in four portions, folding in very gently with your hands until no white lumps are visible.
- Spoon batter into the prepared pans.
- Bake at 300 degrees F (150 degrees C) for 2 1/2 hours for the 10 inch pan, 2 1/4 hours for the 8 inch pan, and 1 1/2 hours for the 5 inch pan.
- Cakes are done when they shrink from the sides of the pans.
- Remove the 5 inch cake from the oven and let stand in pan for one hour before turning out.
- When the 8 inch cake is done turn off the oven and let it stand for 1/2 hour more in oven, remove it then 15 minutes later remove the 10 inch cake.
- Let the 8 and 10 inch cakes stand on cooling rack for 1/2 hour before turning out.
- Allow cakes to cool overnight before frosting.
- If the cake tiers are to be separated by pillars, the holes left by the tube pans may be covered by rounds of cardboard before they are iced.
- Use Decorator Frosting and decorate as desired.
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