Wedding Cake
You can never have too many dessert recipes, so give Wedding Cake a try. This recipe makes 15 servings with 416 calories, 6g of protein, and 18g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of eggs, sugar, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. 140 people found this recipe to be scrumptious and satisfying. It will be a hit at your Wedding event. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Users who liked this recipe also liked Project Wedding Cake: The Cake Is Baked, Wedding Cake, and Pansy Wedding Cake.
Instructions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.
In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla.
Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream.
Mix for 1 or 2 minutes just to be sure there are no lumps.
Pour the batter into the prepared pan.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Moet & Chandon White Star () with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.
Moet & Chandon White Star ()
White Star is a softer champagne. It is well balanced and harmonious, with subtle aromas of warm toast and gingerbread. The finish is sustained with a hint of honey.