Italian Wedding Cake

Name: Italian Wedding Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 1/2 cup buttermilk; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 cup shortening; 1/2 cup margarine; 2 cups white sugar; 5 egg yolks; 1/4 teaspoon almond extract; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 5 egg whites; 1/2 cup drained crushed pineapple; 1/2 cup flaked coconut; 1 cup chopped pecans

A white cake flavored with pineapple and coconut.

1h 10m

Easy

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Ingredients

buttermilk 1/2 cup

baking soda 1 teaspoon

salt 1 teaspoon

shortening 1/2 cup

margarine 1/2 cup

white sugar 2 cups

egg yolks 5

almond extract 1/4 teaspoon

vanilla extract 1 teaspoon

all-purpose flour 2 cups

egg whites 5

drained crushed pineapple 1/2 cup

flaked coconut 1/2 cup

chopped pecans 1 cup

Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch pans. Combine the buttermilk, baking soda and salt. Set aside.

Step 2

In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, and then stir in 1 teaspoon vanilla and almond extract.

Step 3

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.

Step 4

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, and then turn out onto wire racks to cool completely.