Featuring award winning jewelry, decorative pillows, jewellry for men and wedding accessories. Teens and girls jewellery.
|
Featuring award winning jewelry, decorative pillows, jewellry for men and wedding accessories. Teens and girls jewellery. |
|
|
Frugal Wedding Cake Recipe This recipe is an old family favorite. It slices beautifully, and would be perfect for wrapping as favors. It is a white fruit cake and is moist and flavorful. It is not a traditional cake that should be aged for months. In fact you can make it and serve it the next day. It should be refrigerated or frozen to maintain its' quality. This recipe makes a 9x9 inch pan so double or triple the recipe as needed. Pre heat oven to 350* 1/2 pound butter (not margarine) 1 cup sugar 3 eggs 23/4 cup flour 2 teas. vanilla or 1 teas. vanilla 1 teas rum 1 lb. sultana raisins 1 heaping teas. baking powder 1/4 lb. mixed peel 1/4 lb. candied cherries 1 14 oz. can crushed pineapple - well drained Mix 3/4 cup flour with the mixed peel, cherries, raisins and pineapple - set aside. Cream the butter and sugar. Add the eggs one at a time and cream after each addition. If you have a food processor - use it. Add the vanilla and rum (if using) Add to the fruit mixture. Add the remaining 2 cups flour and baking powder. Take a 9X9 pan and butter it. Then line with brown paper or parchment paper and butter the paper. Add the cake mixture and smooth well making sure the corners are filled. Bake in a preheated 275* oven for 21/2 hours.
Carrot Cake This recipe will have to be tripled to make a wedding cake. It makes a very tasty moist cake. Grease a 9 inch by 9 inch pan and line the bottom with wax paper and then grease the paper. Preheat the oven to 350* 2 cups flour 13/4 cups sugar 2 teas. cinnamon 1 teas. allspice 1/2 teas. salt 2 teas baking soda 1 cup canola oil 4 eggs 3 cups grated carrots Place dry ingredients in a large bowl. Add canola oil and stir well. Add the eggs one at a time and mix the batter one minute after each egg is added. Finally add the grated carrots and stir well. Place the batter in the prepared pan and level it making sure that there is batter in the corners. Bake in the preheated oven for 40 - 50 minutes. Traditional Dark Fruit Cake This recipe makes 3 cakes large, medium and small. It should be made at least a month ahead to give the fruitcake time to mellow. Layers should be wrapped in rum or brandy soaked cheesecloth. 1 pound butter 1 pound blanched almonds 31/2 c. sugar 8 cups flour 16 eggs, well beaten 2 teas. cinnamon 4 lbs. dark raisins, chopped 2 teas. nutmeg 5 lbs. currants 1 teas. cloves 1 lb. cut mixed peel 1 cup rum or brandy 1/2 teas grated lemon peel 1 cup red glace cherries Chop raisins and currants. Blanch almonds and split in half. Mix fruit and nuts with 1/2 cup of flour. Cream butter with sugar. gradually add the well beaten eggs. Mix the remaining 3 cups of flour with the spices and lemon peel. Add flour mixture to the egg mixture alternately with the rum or brandy. Add the floured fruits and mix well. Pour into prepared pans. Prepare pans by greasing with butter and then adding three layers of brown paper and one layer of waxed paper. Grease wax paper. Pour in batter making sure to get batter into the corners. Bake in a preheated 275* oven for 21/2 to 3 hours or until a toothpick stuck in center comes out clean. Makes three graduated pans or three 8X8 inch pans or 4 loaf pans. Click on banner to return to help articles.
|
