This is the recipe that we use in Puerto Rico to make wedding cakes.

INGREDIENTS

4 cups of self raising flour ( Gold Medal)
4 1/2 margarine for baking ( Imperial) Blue and yellow box
2 cups of sugar
12 eggs ( separate the yolks from the whites)
2 tsp of good vainilla, or cream bouquet, or almond.

Simple syrup:
2 cups of water
1 cup of sugar
2 tablespoons of vanilla and brandy

DIRECTIONS

Add the cold margarine in the mixer with the 2 cups of sugar, beat a high speed exactly for 12 minutes.
In the mean time sift the flour twice, separate the eggs and beat the egg whites until have a consistency of snow.
After 12 min the margrire showl be very creamy and the sugar almos disolve.
Add the eggs one by one. Beat slowly.
Add the flavor and the flour one cup at the time, at this time slow down the speed. Add the egg whites and incorporate slowly using  a wire wisk.

Pour into a 11×3 round mold and cook at 325 for 1 hour.  check often to make sure is cooking ok.


Comments

davespeg Says... 22 Oct 2009 , 5:45pm

4 1/2 what..................margarine.............cups, tablespoons, cubes?

danizabe Says... 23 Oct 2009 , 7:25am

please what do you mean by 4/12 and if butter can be use

littlejewel Says... 23 Oct 2009 , 1:36pm

I think she mean four and a half sticks of margarine. I would like to know to if butter can be used instead

littlejewel Says... 23 Oct 2009 , 1:40pm

there is no liquid in the cake

CheriG Says... 26 Oct 2009 , 7:18am

Simple syrup would be the liquid and margerine has more liquid than butter but I would like to know how much??

wandamora Says... 26 Oct 2009 , 9:05am

I believe it's 4 1/2 sticks margarine. No liquid is used. the cake would probably be a little dense.

CakeMeHappy Says... 26 Oct 2009 , 12:32pm

Do you add the Simple Syrup to the cake mix when mixing??? It is not mentioned in the directions. Please explain what the simple syrup is for if not for adding to the mix?

redpurselady Says... 4 Nov 2009 , 3:46pm

I made many of these when living in Puerto Rico. It is called a "Ponque" or pound cake. You heat the water and sugar to make the syrup and after the sugar dissolves you remove from heat and add the vanilla extract or brandy. The simple syrup is poured on the already baked and cooled cake (you can poke holes in the cake so it will absorb the syrup) and you will end up with a very moist and sweet poundcake. - delicious.

Luna_de_Plata Says... 5 Nov 2009 , 5:06pm

The flavors (vanilla, brandy) in the syrup can be substituted by rum and, my very favorites, cordials; if you decide to use rum should add some lemon zest, if you decide to use cordials consider to reduce the amount of it due to the sweetness of the cordials.

india8781 Says... 12 Dec 2009 , 9:08pm

I use this recipe all the time and yes, I also user cordials w/orange or lemon zest. Great for weddings, showers and etc. She meant was 4 and 1/2 sticks of margarine, I prefer using butter. Great recipe de Puerto Rico!

princess_of_cakes Says... 10 Jan 2010 , 9:32pm

I never heard about "cordials", what is that for? Thanks!

amorales711 Says... 20 Feb 2010 , 5:23pm

This recepie is for ...What size of mold?? the dominican cake is very similar..

titinani Says... 26 Apr 2010 , 12:48pm

A cordial could be for example Amaretto Disaronno or Grand Marnier, sweet liqueurs. It gives the cake a nice flavor, I specially love brandy on Bride's cakes, a great brand is Gran Duque De Alba, you would have to go to a liquor store that sells this type of spirits. It's not cheap but you should try it some time!

ZORYLICIOUS Says... 18 May 2010 , 2:15pm

THIS IS A VERY EASY RECIPE. FOR THE CAKE I USE: PART 1: 4 UNSALTED BUTTER STICKS 1 CUP OF EXTRA FINE GRANULATED SUGAR 1 TBS VANILLA EXTRACT OR THE DESIRED EXTRACT 12 EGG YOLKS 3 CUPS RISING FLOUR, SIFTED PART 2: 12 EGG WHITES 1/2 CUP OF EXTRA FINE GRANULATED SUGAR USE 10X3 ROUND PAN PART 3 SYROP: 3 1/2 CUPS WATER 1 1/2 CUPS OF SUGAR 6 TBS BRANDY (FELIPE II)

verosuperstar Says... 26 May 2010 , 5:58pm

I already made this cake and it was a hit. All the kids and adults loved it. You said is for weedings, the consistency is really soft like 3 leches cakes, I am wondering if you can stack this cake being so soft.

sugarartist05 Says... 1 Jun 2010 , 5:56pm

This cake should be moist, but not soft. You may be adding too much syrup and that does not work for stacked cakes. I use 2 cups of syrup only for a 10 in x 3 in cake and it comes out perfect. Poke a cool cake and pour a warm syrop. Never very hot b/c it may crumble the cake or make it too soft. I cover with foil and let it sit overnight before decorating.

verosuperstar Says... 10 Jun 2010 , 7:35am

AH ok. Yes I am adding too much syrup. One time I didn't put a lot and people still liked it. I have made it a few times, now is my most selling cake. I want to make one for a softball party. I want to make a half softball and cover it with fondant. Has anyone covered this cake w/fondant and it works?

Thanks

india8781 Says... 4 Jul 2010 , 7:21pm

This puertorican/domican recipe has been around for years. My elder Aunt makes it all the time for weddings, showers, etc. and so do I on ocassions. And yes, she does stack them into tiers and it works wonders. Great recipe !

NJhomemade Says... 21 Jul 2010 , 10:21pm

YUMMMM YUMMMYYY...I USED THIS PUERTORICAN RECIPE, I'TS VERY DELICIOUS, SPECIALLY WHEN YOU PREPARED THE SYRUP; YOU MUST USED ENOUGH, SO THAT'S TASTE REALLY GOODYYY!!! JEJE. You will combine this recipe with buttercream frosting. I'ts so delicious. Hasta luego chicos...

venus21 Says... 18 Feb 2011 , 3:13pm

do i add the egg yolk too or just the egg whites

india8781 Says... 13 Jun 2011 , 8:03pm

You beat in the egg yolks then you use the egg whites whipped to like snow and add to the mixture. Total of 12 eggs.


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