By Kevin Williams
I love chocolate cake but white done right is an experience totally unto itself. A white cake topping with the right icing is heaven and here are 5 white cake recipes from Amish and Mennonite kitchens that are worth holding onto next time you have a birthday or special occasion you want a cake for.
Our first recipe is from the archives, with the rest coming from a Mennonite baker in Virginia and an Amish family in Virginia. The "white fruit cake" is really interesting. She doesn't say how long to bake, just "until done." So use your best judgement with that!
CAPTION: Rosanna's cold water white cake.
ROSANNA'S COLD WATER WHITE CAKE - Click here for the recipe!
Delicate White Cake
Prep time
Cook time
Total time
Serves: two cakes
Ingredients
- 2 /3 cup Crisco
- 2 cups sugar
- 1 teaspoon vanilla
- 3 cups
cake flour - 1 /4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup milk
- 4 egg whites
- 1 teaspoon baking powder
Instructions
- Cream Crisco and shortening and sugar.
- Add vanilla.
- Combine dry ingredients and add alternately with milk.
- Beat egg whites until stiff.
- Stir in
remaining teaspoon of baking powder. - Fold into
cake batter and blend well. - Bake in two 9-inch or three 8-inch pans at 350 for about 30-40 minutes.
Hot Milk White Cake
Prep time
Cook time
Total time
Serves: 1 cake
Ingredients
- 3 large eggs
- 2 cups sugar
- 2 1 /2 cups cake flour
- 1 cup milk
- 3 tablespoons butter
- 1 /2 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon baking powder
Instructions
- Beat eggs until light and foamy.
- Add sugar and flour, beating well to combine.
- Heat milk and butter to almost boiling.
- Pour gradually into egg mixture while stirring.
- Add salt and vanilla, then baking powder.
- Bake immediately at 350 in two 9-inch or three 8-inch pans or a 9 X13 pan.
Classic White Cake With Lemon Nut Filling
Prep time
Cook time
Total time
Hot Milk White Cake Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 1 cake
Serves: 3 layer cakes
Ingredients
- 1 /2 cup vegetable oil
- 1 /2 cup butter
- 2 cups sugar
- 1 teaspoon vanilla
- 1 /2 teaspoon pure lemon
- 3 cups cake flour, sifted
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1 /2 cups milk
- 6 egg whites
- LEMON NUT FILLING:
- 1 /2 cup sugar
- 1 tablespoon flour
- 1 /4 teaspoon salt
- 4 egg yolks, beaten
- 1 /2 cup light cream
- 1 tablespoon butter
- 1 teaspoon lemon juice or flavoring
- 1 /2 teaspoon lemon rind, grated
- 1 /2 cup nuts, chopped
Instructions
- Cream oil, butter, and sugar until light and fluffy.
- Beat in flavoring.
- Sift dry ingredients together and add alternately with milk to first part, beating well after each addition, adding flour last.
- Beat egg whites until stiff and fold into the batter.
- Pour into 3 9" layer cake pans.
- Bake at 350.
- Fill with lemon nut filling
- For the filling: combine sugar, flour, salt,egg yolks, and cream.
- Coo in double boiler until thick, stirring constantly.
- Remove from heat and stir int he butter.
- Cool.
- Add the lemon and nuts.
- Chill and spread between layers.
White Fruit Cake
Ingredients
- 1 pound candied pineapple
- 1 pound golden raisins
- 1 3 /4 cups pineapple juice
- 1 pound soft butter
- 2 cups sugar
- 8 eggs
- 2 tablespoons lemon extract
- 4 cups flour
- 3 /4 teaspoon salt
- 2 teaspoons baking powder
- 1 1 /2 pounds candied cherries
- 1 pound pecan pieces
- ½ pound English walnut pieces
Instructions
- Soak raisins in pineapple juice several hours or overnight.
- Cream together butter and sugar.
- Gradually beat in eggs and lemon extract.
- Stir in raisins and pineapple.
- Add flour, salt, and baking powder.
- Stir in cherries and nuts.
- Pour into greased and floured loaf pans.
- Bake at 250-275 until done.
- Don't overbake.
- Freezes well and tastes better after a week or two.
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