Bride's Cake

40 Servings
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Bride's Cake Ingredients

1 1/2 pound butter	1 tablespoon vanilla extract
5 1/4 cup all-purpose flour	1/2 tablespoon lemon extract
3/8 teaspoon baking soda	1/2 tablespoon almond extract
3/4 teaspoon mace ground	15 eggs
4 1/2 tablespoon lemon juice	3/8 teaspoon salt
4 1/2 cup sugar white	1 1/2 teaspoon cream of tartar

Instructions for Bride's Cake

Preheat oven to 300 degrees F (150 degrees C). Grease and flour three round tube pans, one 10 inch, one 8 inch, and one 5 inch.
Sift the flour, baking soda, ground mace, and 2 1/4 cups of the sugar into a large bowl.
Using your hands, rub in the butter into the flour mixture.
Separate the eggs. Add the lemon juice and the extracts to the egg yolks and beat well. Add the egg yolk mixture a little at a time to the flour mixture using your hands to combine the ingredients.
In a large bowl whip the egg whites with the salt and the cream of tartar until stiff. Gradually beat in the remaining 2 1/4 cups of the sugar till the whites are very stiff and glossy. Fold in the beaten egg whites into the batter in four portions, folding in very gently with your hands until no white lumps are visible. Spoon batter into the prepared pans.
Bake at 300 degrees F (150 degrees C) for 2 1/2 hours for the 10 inch pan, 2 1/4 hours for the 8 inch pan, and 1 1/2 hours for the 5 inch pan. Cakes are done when they shrink from the sides of the pans. Remove the 5 inch cake from the oven and let stand in pan for one hour before turning out. When the 8 inch cake is done turn off the oven and let it stand for 1/2 hour more in oven, remove it then 15 minutes later remove the 10 inch cake. Let the 8 and 10 inch cakes stand on cooling rack for 1/2 hour before turning out. Allow cakes to cool overnight before frosting. If the cake tiers are to be separated by pillars, the holes left by the tube pans may be covered by rounds of cardboard before they are iced. Use Decorator Frosting and decorate as desired.

Main Ingredient: DoughCuisine: American

Ingredient Insight - look inside this recipe

All-Purpose Flour

Almond

Baking soda

Butter

Cream

Eggs

Lemon

Mace

Salt

Sugar

Vanilla

Bake Advance weddings Desserts American Dough

for flavor and categorization

from allrecipes.com - it's a really nice cake. Note - I decreased the vanilla from 1 1/2 tablespoons and added the almond and lemon extracts to this recipe. Note: serving size - I used about 3 of these recipes to make a 3 tier heart cake - 6, 9, and 12 inch 2 layer cakes. I think the serving size on this is off somewhat unless they are only serving very tiny pieces. [I posted this recipe.]