Bride's Cake

Yield one 10-inch cake


  • 1 1/2 cups butter or margarine, softened
  • 3 cups sugar
  • 4 1/2 cups sifted all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 cup milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 12 egg whites
  • 1 teaspoon cream of tartar
  • Ornamental Icing

How to Make It

  1. Cream butter; gradually add sugar, beating well.

  2. Combine flour and soda; sift 3 times. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition (the mixture will be stiff). Stir in flavorings.

  3. Beat egg whites (at room temperature) until frothy; add cream of tartar, and beat until stiff peaks form. Fold into creamed mixture.

  4. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until cake tests done. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely. Spread top and sides of cake with Ornamental Icing.

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