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.
Just did a practice run of this recipe (10 servings) for my brother's wedding cake. The flavor of the mace is perfect since they were looking for a spice cake for their fall wedding (and they also love donuts - mace is the spice used in cake donuts). I forgot to split the sugar and ended up adding it all with the flour and butter, so my egg whip was a little wrong. But, the flavor is really wonderful, and I think the texture will be too, when done correctly. I baked this smaller batch for only 40 minutes and then let it sit in the oven (turned off) for about 15 mins.
* 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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