By Kevin Williams
This is unusual to find a printed recipe for a scratch-made Amish wedding cake, so I'm excited to share this with you. This is in an old Amish cookbook. The recipe was submitted by a Mrs. Jacob Hershberger in Gladwin, Michigan. Cake customs vary from Amish community to Amish community. This cake sounds simple, not sure what differentiates it from an ordinary cake, i.e., what makes it a "wedding cake" per se. Anyway, check out the recipe! The recipe has nothing about frosting, so I'd just add your own buttercream frosting. It also recommends making it in a round pan but if you can use a 13 X 9 inch oblong pan. If you do that, she says to add 2 more tablespoons of flour. So this is a pretty precise recipe.
Anyway, Amish wedding season will begin ramping up in some of the largest Midwestern Amish communities so I thought this would be a timely time to share this recipe!
- 3 cups sifted cake flour
- 4 teaspoons baking powder
- 1 1 /2 teaspoons salt
- 5 egg whites
- 6 tablespoons sugar
- 2 / 3 cup vegetable shortening
- 1 2 /3 cup sugar
- 1 1 /3 cup milk
- 1 1 /2 teaspoons vanilla
- 1 /4 teaspoon almond extract
- Twice sift the flour, baking powder, and salt.
- Beat egg whites till foamy.
- Add the 6 tablespoons sugar one tablespoon at a time, beating until mixture stands in soft peaks.
- Cream shortening and add sugar gradually.
- Cream till lightly and fluffy.
- Add flour alternately with milk, a small amount at a time.
- Add egg whites and flavorings.
- Beat thoroughly, about one minute.