This is a bride’s cake. It was served at a very dear friends wedding.

Italian Wedding Cake


  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup margarine
  • 2 cups white sugar
  • 5 egg yolks
  • 1/4 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 5 egg whites
  • 1/2 cup drained crushed pineapple
  • 1/2 cup flaked coconut
  • 1 cup chopped pecans
  • 3/4 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.

2 In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.

3 Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.

4 To make the frosting: Cream together the butter, cream cheese and confectioners’ sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.


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