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Catholic Recipe: Bride's Cake II

    INGREDIENTS

  • 3/4 cup shortening
  • 3 cups sifted cake flour
  • 3 teaspoons baking powder
  • 1-1/2 cups sugar
  • 1 teaspoon salt
  • 1-1/4 cups milk
  • 7 egg yolks
  • 2 teaspoons vanilla extract
  • Details

  • Yield: 2 layered cake
  • Prep Time: 2 1/2 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

For a small wedding reception, a 2 layered cake is appropriate.

DIRECTIONS

Stir shortening just enough to soften. Mix and sift flour, baking powder, sugar, and salt; add to shortening. Add half the milk, with egg yolks and vanilla extract. Mix until flour is dampened. Beat 1 minute. Add remaining milk; blend in. Beat 2 minutes. (Count actual beating time.) Scrape bowl and spoon often. Bake in 10-inch greased tube pan at 325° for 1-1/4 hours or until done. Cool on rack 10 minutes. Remove from pan. Cool. Swirl cooked fluffy frosting on top and sides of cake. Fill center with sweetheart roses.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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