Havent been able to find a great cake to wow the crowd. I am doing my first wedding cake for a friend and need a recipe. Yellow very moist would be nice. Thanks for the help.
You mean a recipe instead of a box mix?
Published in The New Doubleday Cookbook and they call it appropriately, White Wedding Cake However it is a little golden in color - egg yolks & real vanilla -
6 cups sifted all purpose flour
2 tablespoons baking powder
2 teaspoons salt
2 cups milk at room temperature
2 teaspoons vanilla
1 # butter or margarine or 1 1/3 cups margarine with 2/3 cups vegetable shortening
(the margarine is not vegetable spread)
4 cups sugar
8 eggs at room temperature
2 teaspoons lemon extract
2 tablespoons finely grated lemon rind (optional)
Preheat oven to 325.
Sift flour with baking powder and salt and set aside.
Combine milk and vanilla and set aside.
Cream butter until light, add sugar gradually, continue to cream until fluffy.
Add eggs one at a time, beating well after each addition.
Mix in lemon extract (and rind).
Add dry ingredients alternately with milk beginning and ending with the dry and adding about one sixth of the total at a time.
Beat just until smooth.
Spoon into 1 ungreased 13" and 1 ungreased 7" pan lined on the bottom with wax or parchment paper filling no more than half full - this is a high-rising batter.
Bake larger layer 60-65 mins until it pulls from the sides of the pan and is springy to the touch.
Cool upright in pan on wire rack 10 mins then loosen and invert on rack peel off paper turn right side up and cool thoroughly.
If you make 3 batches you get two 13", two 7" and two 10 " layers.
Make cupcakes with any leftover batter.
This is from The New Doubleday Cookbook 1975.
Real good cake. And this recipe is not real fussy - can be halved, doubled etc. Excellent.