My mother’s very favorite cake is wedding cake. She is seriously disappointed if she has to leave a reception before the cake is cut. And if it’s almond wedding cake, oh my! No way she's leaving without a piece!
When the theme "white cake" was chosen a few months back for this month’s Bundt Bakers, I planned right away to bake this cake when I was in Houston visiting my mother. She is an avid follower of my blog and often sends me notes to say how hungry she gets from looking at my photos. It would have been too cruel to bake her favorite cake and not give her some.
Almond Wedding Cake
Credit for this batter recipe is goes to Wedding Cakes for You. The ingredients list is all theirs, except for the metric conversions. A two-layer cake bakes up perfectly in a 12-cup Bundt pan. I think we can all agree that despite this not being a traditional shape for wedding cake, it works beautifully. Who doesn't love a Bundt?Ingredients
For the cake batter:
2 cups or 250g all-purpose flour plus extra for the Bundt pan
1 1/2 cups or 300g granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup or 100g shortening plus extra for the Bundt pan (I use the original white Crisco.)
1 cup or 240ml milk
1 teaspoon almond extract
5 egg whites
For the frosting:
4 tablespoons unsalted butter, room temperature
4 tablespoons shortening
4 cups confectioners' sugar
3-4 tablespoons milk
1 teaspoon almond extract
1/4 teaspoon salt
Optional for whiter white icing: Sugarflair food coloring paste. Follow these instructions. It's science! https://www.youtube.com/watch?v=pBl9Gz9eTqg
Method
Preheat the oven to 350°F or 180°C. Grease a 12-cup Bundt pan with shortening and then coat it with flour.
Add the flour, sugar, baking powder, baking soda and salt to your mixing bowl. Give it a mix. Add the shortening to the flour mix along with the milk and almond extract. As soon as it’s all mixed, turn the mixer up to medium high. Beat for a couple of minutes.
Add in the egg whites and beat slowly till they are mixed in. Now beat on medium high for 2 minutes.
Pour the batter into your prepared pan.
Meanwhile, make the frosting by beating together the butter, sugar, milk, vanilla, and salt until light and fluffy.
Remove the cake from the oven and leave to cool for about 10 minutes in the Bundt pan.
Once cool, I spread the frosting on so that the contours of the Bundt pan still showed through, then covered it immediately with sparkling white sugar sprinkles so that they would stick.
These are the flowers, sprinkles and pearls I used for decoration.
- White sparkling sugar sprinkles
- Large sugar pearls
- and edible wafer roses (not very tasty, I must admit, but they are pretty)
This almond wedding cake was a hit! My sister and her girls helped themselves to wedges and my mom enjoyed the rest. And now that the blog post is public, I am just waiting for the email saying she wishes she still had some! Three, two, one ...
Enjoy!
What's your favorite white cake? Check out the list below for the wonderful cakes my Bundt Bakers are sharing today. Many thanks to our host Nichole from Cookaholic Wife!
- Almond Wedding Cake from Food Lust People Love
- White Chocolate Mud Bundt Cake from All That’s Left are the Crumbs
- Yolks Bundt Cake from Merce’s Cake
- Dream White Cake from Sneha’s Recipe
- Kentucky Bourbon Butter Cake from Cookaholic Wife
- Coconut and White Chocolate Bundt Cake from Pat y Co. Candy Bar
- White Chocolate Bundt with Apple Cider Glaze from Sweet Sensations
- White Chocolate Bundt from A Day in the Life on the Farm
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