Heritage Wedding Cake

Recipe from

Oxmoor House

Ingredients

1 1/2 cups shortening
3 cups sugar
4 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups cold water
2 1/2 teaspoons imitation butter flavor
1 1/2 teaspoons almond extract
9 egg whites

Preparation

Cream shortening in large mixing bowl; gradually add sugar, beating well. Sift dry ingredients together; add to creamed mixture alternately with cold water beginning and ending with flour mixture. Mix well after each addition. Stir in flavorings and beat well

Beat egg whites (at room temperature) until soft peaks form; fold into batter. Pour batter into 1 greased and floured 13- x 9- x 2-inch pan and 1 greased and floured 7 1/2- x 3- x 2-inch loaf pan. Bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.

Slice each layer in half horizontally; spread Apricot Filling between sliced layers, placing larger layer, bottom side down, on cake plate. Spread top and sides of bottom layer with Ornamental Frosting. Place smaller layer, bottom side down, in middle of larger layer. Spread top and sides of top layer with Ornamental Frosting. Decorate cake using decorating bags and tips with remaining Ornamental Frosting.

Note:

Oxmoor House Homestyle Recipes

January 1983
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