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It's not everyday you get married. Make the most out of your wedding day with the recipes below.

Whipped Cream Cake


1 cup whipping cream

1 cup white sugar

2 eggs

1 1/2 cups cake flour

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon vanilla extract


1 Sift and measure flour. Add salt and baking powder, and sift again.

2 Whip the cream until stiff. Drop in eggs one at a time, and beat until light and fluffy. Add sugar and vanilla, and beat again. Add sifted ingredients gradually to mixture; beat well after each addition. Pour batter into greased 9 inch round pan.

3 Bake at 350 degrees F (175 degrees C) for 35 minutes.

Wedding Cake Frosting


1 cup butter

1 cup shortening

1/2 cup milk

2 teaspoons white vanilla extract (clear)

8 cups (2 pounds) confectioners' sugar


1 Cream the butter and shortening together until smooth. Gradually add the sugar, milk, and vanilla extract. Mix until smooth.

White Wedding Cake


5 1/4 cups sifted cake flour

6 teaspoons baking powder

2 teaspoons salt

2 cups white sugar

8 egg whites

1 cup white sugar

1 cup shortening

2 cups milk

1 1/2 teaspoons orange extract

1 teaspoon almond extract


1 Beat egg whites until foamy with sturdy egg beater, or at high speed of electric mixer. Then add 1 cup sugar gradually, beating only until meringue will hold up in soft peaks.

2 In a large bowl, stir shortening just to soften.

3 In another bowl, sift together flour, baking powder, salt, and 2 cups sugar; sift into shortening. Add 1 1/2 cups milk and the extracts, and mix until all flour is dampened. Beat 2 minutes at a low speed of electric mixer. Add remaining milk and the meringue mixture; beat for 1 minute more.

4 Line the bottoms of one 10 inch square pan and two 8 inch square pans with parchment paper. Pour batter to equal depth in each pan.

5 Bake at 325 degrees F (165 degrees C) for about 45 minutes, or until done. Cool layers.

6 Trim one of the 8 inch square cakes to make a 5 inch square cake. Place the 10 inch cake on a large flat tray or plate. Frost top and sides with thin layer Icing. Cover top of cake smoothly with more frosting. Center 8 inch cake on top of 10 inch cake, and frost as above. Center 5 inch cake on 8 inch cake, and frost. Spread frosting over entire cake to give a flat, even base for decorating. Decorate as desired.

White Velvet Cake


1 1/2 cups butter or margarine, softened

1 1/2 cups white sugar

2 eggs

1 cup buttermilk

1 teaspoon baking soda

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup butter-flavored shortening

1 (8 ounce) package cream cheese, softened

4 cups sifted confectioners sugar

1 tablespoon milk


1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.

2 Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.

3 Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.

4 To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)

Mexian Wedding Cake


2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 cups white sugar

2 eggs

1 (20 ounce) can crushed pineapple with juice

1 cup white sugar

1/2 cup butter or margarine

1 cup evaporated milk

1 cup flaked coconut

1 teaspoon vanilla extract

1/2 cup pecans, chopped


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch baking pan.

2 Combine the flour, baking soda, salt and 2 cups sugar.

3 Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.

4 Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cake cool then frost.

5 To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then spread onto the cooled cake.

Rich Yellow Cake


4 cups cake flour

4 teaspoons baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 3/4 cups white sugar

6 egg yolks, well beaten

2 teaspoons vanilla extract

1 1/2 cups milk


1 Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8 inch round cake pans then line them with parchment paper.

2 Sift the flour with the baking powder and salt and set aside.

3 Cream the butter until fluffy. Add the sugar gradually and beat until light and fluffy. Beat in the egg yolks and add the vanilla. Add flour mixture to butter mixture, alternating with milk. Stir the batter until smooth. Pour the batter into the prepared cake pans.

4 Bake at 350 degrees F (175 degrees C) for 45 minutes. This cake rises very well so only fill the cake pans 2/3 full. Cool cakes in pans for 10 minutes, then cool thoroughly on a wire rack. Frost as desired.

Light Fruit Cake


1 pound candied cherries, halved

5 candied pineapple rings, cut up in to small pieces

6 cups golden raisins

1 1/2 cups mixed peel

1 cup pecans or almonds

1 cup all-purpose flour

2 cups butter or margarine, softened

2 cups white sugar

6 eggs

1 teaspoon vanilla extract

1/4 cup orange juice

5 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

6 almonds, split


1 Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.

2 In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.

3 In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.

4 Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.

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