Recipes Included On This Page White Chocolate Cake White Wedding Cake Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * White Chocolate Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 sticks unsalted butter -- softened [3/4 cup or 3/8 pound] 1 1/2 cups sugar 4 large eggs 1 teaspoon vanilla extract 1 1/4 cups milk 8 ounces white chocolate -- melted and cooled Preheat oven to 350F. Butter and flour two 9-inch round cake pans. Sift flour with baking powder and salt. In a large bowl, cream butter at low speed. Add sugar and beat until fluffy. Add eggs, one at a time, beating well between additions. Add vanilla. At low speed, beat in dry ingredients in 3 additions, alternating with milk. Beat in melted chocolate at low speed until incorporated. Divide batter between 2 prepared pans and smooth the surfaces. Bake cakes in center of oven for 40 minutes or until golden and springy and a toothpick inserted in the centers comes out clean. Let cakes cool in pans for 10 minutes, then invert them onto wire racks to cool completely. Wrap cakes in plastic and refrigerate for at least 2 hours or overnight. This the recipe I have had in my files for years, both my sister and I use it for chocolate wedding cakes. This cake is great with raspberry filling and white buttercream frosting. When I made this cake for my son's wedding, I substituted Key Lime extract (easily available in the Florida Keys) for the vanilla and frosted with white buttercream substituting lime juice for the water in the powdered egg white reconstitution. Can you guess the wedding was held in the Florida Keys? Personal Notes from Jennie: We have been busy the last couple of months getting ready for our son's wedding in California. This meant leaving Florida, heading to New York State and then going to California. I have had pangs of guilt for not contributing, but obviously not guilty enough to send in recipes. I catered our rehearsal dinner for 52 people - the not so fun part was trying to locate all the ingredients I needed in a place I had never been. Fortunately I spent a long time on the Internet reading about various stores in the area. Came upon Trader Joe's which turned out to be a great place - along with a wonderful Italian Deli called Columbo's. Costco helped out a lot too. I shipped a lot of stuff before we left Florida, including all the homemade Italian cookies. The wedding was a traditional Chinese wedding - but I injected my heritage in providing an Italian meal for the rehearsal dinner. In reply to the request for wedding cakes - I didn't make the cake for this wedding - but have made many in the past years. My sister has been making wedding cakes professionally for about 30 years and I am going to include the recipes we both use. Nothing is worse to me than seeing a beautifully decorated cake and then finding it all came out of a box of cake mix. I once was asked to cut a wedding cake (no one seemed to know how) and couldn't deal with the texture of the chocolate cake straight from the box. Here are our favorite recipes. Jennie This cake is great with raspberry filling and white buttercream frosting. When I made this cake for my son's wedding, I substituted Key Lime extract (easily available in the Florida Keys) for the vanilla and frosted with white buttercream substituting lime juice for the water in the powdered egg white reconstitution. Can you guess the wedding was held in the Florida Keys? Contributed to the FareShare Gazette by Jennie in response to a request; 18 June 2008. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 421 Calories; 21g Fat (42.9% calories from fat); 6g Protein; 56g Carbohydrate; 2g Dietary Fiber; 105mg Cholesterol; 187mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 2 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * White Wedding Cake Recipe By : Chatelaine Cookbook; 1965 Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds bleached sultana raisins 1 pound desiccated coconut 1 1/2 pounds red glace cherries 1 1/2 pounds candied pineapple -- (yellow) 1 pound citron peel 1/4 pound cut lemon and orange peel 1/2 pound blanched almonds Grated rind of 2 oranges 1/2 cup light rum -- or sherry 1 1/2 teaspoons rose water 3 cups butter or margarine 3 1/2 cups sugar 12 eggs 2 teaspoons vanilla 2 teaspoons salt 2 teaspoons ginger 1 tablespoon baking powder 7 1/2 cups sifted all-purpose flour 1 1/2 cups orange juice Prepare the fruit and nuts by cutting cherries into quarters, dicing the pineapple, slivering the citron and splitting the almonds. Mix with the remaining prepared fruit and coconut. Add the grated orange rind, rum and rose water. Let stand overnight. Next morning dredge with 1 1/2 cups of the sifted flour. Cream the butter and sugar together and add the eggs one at a time, beating after each. Add the vanilla. Sift remaining flour with the dry ingredients and stir in alternately with the orange juice. Add the dredged fruit. Use the hands for thorough mixing. Spread the batter in 3 tiered wedding cake pans, greased and lined with foil or brown paper. Spread remaining batter in a fourth pan. Bake slowly at 275F., allowing about 1 1/4 hours for the small pans, 2 hours for the medium and 3 to 4 hours for the large pan. Cool completely and wrap airtight. Store 2 weeks before icing. From The Chatelaine Cookbook by Elaine Collett; 1965. Maclean-Hunter Limited/Doubleday Canada Limited. MC format by Hallie. Untried. Personal Notes from Hallie: I haven't tried this recipe. The wedding cakes I remember from my younger years were almost always made using a fruitcake (or Christmas cake) recipe. I suspect one reason for this is that they were sturdy enough to support several layers and the cakes themselves seemed to keep forever. I was well into my adult years before I discovered that other types of cake batters could also be used. <G> My favourite fruit cake (and yes, I am one of those who loves the stuff as long as it is moist, filled with lots of fruit and nuts and has been soaked in a good brandy, rum or sherry) is still the one for a dark fruit cake my mother used to make for Christmas when I was a child. I believe the recipe is in our archives somewhere; it is a long one and took a long time to prepare but boy is it good. Contributed to the FareShare Gazette by Hallie; 23 June 2008. - - - - - - - - - - - - - - - - - - -

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