Italian Wedding Cake

Name: Italian Wedding Cake
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons almond extract; 1 teaspoon baking soda; 177 milliliters butter, softened; 118 milliliters buttermilk; 118 milliliters flaked coconut; 946 milliliters confectioners sugar; 227 grams package cream cheese, softened; 5 egg whites; 5 egg yolks; 473 milliliters all-purpose flour; 118 milliliters margarine; 237 milliliters chopped pecans; 118 milliliters drained crushed pineapple; 1 teaspoon salt; 118 milliliters shortening; 2 teaspoons vanilla extract; 473 milliliters white sugar

You can never have too many Mediterranean recipes, so give Italian Wedding Cake a try. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 1563 calories, 15g of protein, and 87g of fat. This recipe serves 6. It will be a hit at your Wedding event. If you have sugar, salt, egg yolks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Combine the buttermilk, baking soda and salt. Set aside.

Ingredients you will need

Baking Soda

Buttermilk

Salt

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.

Ingredients you will need

Almond Extract

Buttermilk

Egg Whites

Shortening

Egg Yolk

Margarine

Pineapple

Coconut

Vanilla

Pecans

Cream

All Purpose Flour

Sugar

Equipment you will use

Bowl

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.

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Powdered Sugar

Cream Cheese

Frosting

Vanilla

Butter

Pecans

Spread

Cream

Milk

Equipment

Oven

Bowl

Toothpicks

Ingredients

Servings:

0teaspoons

almond extract 1teaspoon

baking soda 177milliliters

butter, softened 118milliliters

buttermilk 118milliliters

flaked coconut 946milliliters

confectioners' sugar 227grams

package cream cheese, softened 5

egg whites 5

egg yolks 473milliliters

all-purpose flour 118milliliters

margarine 237milliliters

chopped pecans 118milliliters

drained crushed pineapple 1teaspoon

salt 118milliliters

shortening 2teaspoons

vanilla extract 473milliliters

white sugar

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Mazzei Fonterutoli Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.