Recipes for "wedding cake"

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.

Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour an 11x13-inch cake pan.

Stir together white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in water, sour cream, oil, almond extract, vanilla, and egg whites; beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, about 4 minutes.

Pour the batter into the prepared cake pan.

Bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

Gather the ingredients.

Prepare and bake cake mix according to package directions in a 10x15-inch pan. Remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.

Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth; mix in prepared pudding. Fold in whipped topping. Spread evenly over pineapple.

Sprinkle top with coconut, chopped walnuts, and maraschino cherries. Store in refrigerator until ready to serve.

Combine shortening, water, vanilla, salt, and almond extract in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Gradually mix in 1/2 of the powdered sugar, then continue to mix for a minimum of 5 minutes (or preferably up to 10 minutes).

Mix in remaining powdered sugar just until combined. Add additional water if needed to reach desired spreading consistency.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Mix flour, sugar, and baking soda together in a large bowl: mix in pineapple with juice and eggs. Stir in nuts and coconut; pour mixture into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool cake on a wire rack before frosting.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside.

Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.

To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

Combine the margarine, sugar, egg, and dates in a saucepan. Cook over medium heat until thick, about 7 to 10 minutes. Remove from heat; stir in vanilla.

Combine the crispy rice cereal and the walnuts in a large bowl. Stir in the date mixture; mix well.

Working quickly, form the cereal and date mixture into 1 inch balls. Roll balls in coconut. Store in an airtight container in a cool place. Do not refrigerate.