Wedding Cake
Grandma New's recipe. She made this cake for Shirley, Diana and Junior's weddings. Very special!
Ingredients| CAKE | |
| 4 1/2 C | sifted Softasilk flour |
| 3 C | sugar |
| 2 1/3 T | baking powder |
| 2 t | salt |
| 1 C | soft shortening |
| 1 t | almond flavoring |
| 1 t | vanilla flavoring |
| 2 C | milk |
| 8 | egg whites (1 to 1 1/3 cups) unbeaten |
| ROYAL ICING | |
| 1 C | solid shortening |
| 1 3/4 lb | powdered sugar |
| 1/4 C | milk |
| 2 T | clear vanilla |
Preparation
Directions for Cake:
Heat
oven to 350 degrees. Grease
generously and flour 3 round layer pans; one 12", one 9" one
6" at least 1 1/2" deep.
Sift
dry ingredients into mixing bowl. Add
shortening, flavorings, 1 1/3 C milk.
Beat 2 1/2 minutes on med speed.
Scrape bottom and sides of bowl constantly. Add 2/3 C milk, egg whites.
Beat 2 1/2 more minutes. (To
keep layers level while baking, wrap sides of pans with wet towel before
baking.) Pour a little over
half of batter into 12" pan and place in center of oven. Pour remaining batter into other pans. Refrigerate these layers until 12" cake is baked.
Then place 9" layer near rear of oven and 6" layer near
front.
Bake
12" layer 30 - 40 min, 9" layer 30 - 35 min, 6" layer 25
- 30 min. Serves about 70.
(Continued)
While
each layer is still slightly warm, spread with a thin coating of icing
to keep crumbs from getting into final frosting and to help keep cake
moist. Do not put
layers together until completely cool.
Frost with Royal Icing.
Directions for Royal Icing: