Tea Room Tales & Tidbits
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Our Italian Wedding Cake
This was a stunning cake that worked well for Special Tea Luncheons when made in mini form and topped with cream cheese and nutmeg spiced pecan icing. This is not a traditional Italian wedding cake, but with our favourite additions, it was the cake of choice for our own backyard wedding. It was iced with fondant and buttercream frosting and decorated up by a formidable cake decorator who lived in the Village of Paisley.
- 1 cup margarine
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 egg yolks
- 1 tsp vanilla
- 3/4 cup buttermilk
- 1 cup flaked, sweet coconut
- 1 cup chopped pecans
- 4 egg whites
- 1-3/4 cups all-purpose flour
- 1-1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 recipe of coconut pecan frosting
- Coat and dust 1 large springform pan, mini muffin tins, or mini bunt pans with cooking spray and flour and set aside.
- Combine flour, baking soda, salt, and baking powder in a separate bowl.
- Mix margarine and both sugars on high speed until creamed.
- Add vanilla and egg yolks. Beat until fluffy.
- Add flour mixture alternately with buttermilk to mixture until just combined.
- Fold in pecans and coconut.
- Clean beaters well. Use a clean bowl and beat egg whites until stiff peaks form.
- Fold in egg whites gradually to the cake batter.
- Spread batter into prepared pan and bake at 325 F for about 40 minutes or until a toothpick inserted comes out clean.
- Cool on a wire rack for 15 minutes or so before carefully removing sides of the springform pan.
- Cool completely.
- Cut cake into two layers and spread raspberry jam on the top of the bottom layer.
- Spread pecan frosting on top of the jam layer and replace top layer of the cake.
- Cover cake with remaining pecan frosting.
If you are using it as a wedding cake, buttercream frosting can be substituted for the pecan frosting.