Recipe Archives->Cakes->Wedding 04

Wedding Cake
Makes an 8-inch, 2-layer cake

1/2 cup seedless white raisins
Brandy
1 3/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
3/4 cup sugar
5 egg whites
3/4 cup chopped candied pineapple
1 cup chopped walnuts
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Cover raisins with brandy and let stand in refrigerator overnight.
Preheat oven to 300F. Line two 8-inch cake pans with greased paper
and grease the sides. Mix together flour with baking powder and
salt; sift. In a large mixing bowl, cream butter. Gradually add
sugar, and cream until light and fluffy. Beat in egg whites one at
a time. Drain raisins; add to batter with pineapple, walnuts, and
extracts. Add dry ingredients to batter a little at a time, beating
after each addition; blend until smooth. Pour cake batter into
prepared pans and bake in preheated oven for 1 1/4 hours, or until
toothpick inserted in center comes out clean. Cool on wire racks
before frosting with seven-minute icing.


Seven-Minute Icing
Makes 2 cups
                                                                                 
1 1/2 cups sugar
5 tablespoons cold water
1/4 teaspoon salt
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon lemon extract

In the top of a double boiler, mix together all ingredients except
lemon extract. Cook over rapidly boiling water, beating constantly
at high speed with an electric hand mixer, until stiff peaks form,
for about 7 minutes.  Remove from heat, add lemon extract, and beat
for another minute. Let cool slightly before icing cake (not too
long, or icing will harden).

Printable version: wedding04.txt.