Recipe by Carol
"This is a three-tiered white wedding cake. It is practical and good."
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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
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