Recipe by Carol
"This is a three-tiered white wedding cake. It is practical and good."
Watch video tips and tricks
1 1/2 pounds
5 1/4 cups
4 1/2 tablespoons
4 1/2 cups
1 1/2 tablespoons
1 1/2 teaspoons
cream of tartar
This cake is more of a spice cake and is more likely to be used during the holiday season.
I doubled this recipe and made a few changes.. I doubled the vanilla, added real vanilla bean, and took out the mace. I also used about half the lemon. It was a little time consuming seperating the eggs but it really made the cake light and fluffy. By doubling the recipe I got 3 eight inch cakes and two 14 inch cakes... which made a nice two tier birthday cake for my friend. Overall I was satisfied with the basic recipe, it was a very light and moist cake.. but the flavor was changed.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 143
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a wonderful white cake from scratch.
Satisfy your sweet tooth with this nutritious idea.
See how to make a simple white cake that’s perfect for layer cakes and cupcakes.