I am looking for a cake recipe that uses almond extract and tastes like wedding cake?

I have searched the web to no avail. What I want to make is basically a white cake that uses almond extract and tastes like the traditional wedding or birthday cake. Any ideas please?

I am looking for a cake recipe that uses almond extract and tastes like wedding cake?
I was also going to suggest simply using almond extract in place of vanilla in a traditional white (or yellow) cake recipe. Make a small cake or cupcakes to see how it turns out; you may need to tweak the recipe/add more almond in order to get the specific taste you desire.





Here is my favorite yellow cake recipe, and a white cake recipe is listed in Sources.





Yellow Cake





2 ½ cups all-purpose flour


3 teaspoons baking powder


¼ teaspoon salt


1 ¼ cups sugar


¾ cup margarine or butter, softened


1 teaspoon vanilla


3 eggs


1 cup milk





1) Heat oven to 350 degrees F. Grease and flour two 8 or 9 inch round cake pans*. In medium bowl, combine flour, baking powder and salt; mix well.


2) In large bowl, combine sugar and margarine; beat until light and fluffy. Add vanilla and eggs; blend well. Alternately add dry ingredients and milk, beating after each addition. Pour batter into greased and floured pans.


3) Bake at 350 degrees F. for 27 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool 1 hour or until completely cooled. Fill and frost as desired.





*Cake can be baked in greased and floured 9x13 inch pan. Bake at 350 degrees F. for 33 to 40 minutes. Cool 1 hour or until completely cooled.








Happy Baking!


~Maria
Reply:search like on the kraft foods website or google it or something
Reply:Good luck.. other than just adding the almond to a normal cake recipe I don't know. I have been trying to find a frosting recipe that tastes like the cakes at the grocery store and I can't find one. I just want one that tastes like those already made birthday cakes but the couple that I have tried all tasted weird. You might just have to make a couple different ones and hope for the best.. although that seems wasteful
Reply:this recipe is over 100 years old given to me by a friends great aunt.





Brides Cake


Cream 3/4 cup butter with 2 cups sugar. Add 1 cup milk, alternately with 3 cups flour, sifted with 2 teaspoons baking powder, 1/2 teaspoon salt, and1/4 teaspoon cream of tartar, add 1 teaspoon vanilla and 1/2 teaspoon almond extract. Lightly fold in 6 beaten egg whites. Spread in greased and floured pans. bake 350
Reply:I have been searching for a good recipe like this too. But in the meantime I just make a basic white cake mix and use a couple more egg yolks to make it denser and add in the extract. You can add almond extract or any extract, for that matter, to any recipe.
Reply:Old Time Wedding Cake





Ingredients:


1 c Butter + 1 tsp. for pans


2 c Sugar


1/2 ts Baking soda


1/2 ts Almond extract


1/2 ts Lemon extract


1 1/3 c Milk


10 Egg whites


pn Salt


4 c Flour


1 ts Cream of tartar





Instructions:


At least 1 hour before starting set out all ingredients to come to


room temperature. Butter one 10" pan %26amp; one 8" pan. In large bowl


cream butter with wooden spoon until fluffy. Use back of spoon, blend


in sugar until mixture is no longer grainy. Add soda %26amp; extracts to


milk %26amp; beat into butter-sugar mixture. Place whites on 16" platter,


add salt %26amp; beat until they are too stiff to slip from platter, about


10 minutes. Heat oven to 350. In small bowl sift together flour %26amp;


tartar. Sift a second time. Fold flour into butter mixture, a large


spoonful at a time, alternate with a spoonful of whites. Continue


until ingredients are blended. Divide batter between buttered pans %26amp;


bake 50 minutes or until cakes begin to pull away from pan edges.


Cool layers in pans 10 minutes before turning them out onto clean


cloths to cool further. Meanwhile make Sugar Frosting.
Reply:You hit the nail on the head. Almond flavor even to a white cake mix provides the correct traditionally expected flavor. I also heard a long time ago that ground nuts were good luck to add to cake. For my daughter's wedding cake I added not only the extract, but ground almonds, and amaretto. In the icing, of powdered sugar and butter, the liquid added was amaretto and toasted almond coffee creamer...that was in 2000, and people still talk about that cake! We also had a Portugese ( I just tho't it would be cool) custom of a whole mini wedding cake on every (all 25)table...that could be why it made such an impact. When the cake topper was taken out to defrost for their first anniversary, my daughter said it smelled just like it did on her wedding day...and brought back memories of that day.
Reply:this one





White Almond Sour Cream Wedding Cake





2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)


2 cups all-purpose flour


2 cups granulated sugar


1 1/2 teaspoons salt


2 2/3 cups water


1/4 cup vegetable oil


2 teaspoons real vanilla


2 teaspoons almond extract


2 cups sour cream


8 large egg whites





Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.


Add the remaining ingredients and beat on medium speed for 2 minutes.


Pour into greased and floured cake pans, filling each pan a little over half full.


Lightly tap cake pans on counter to bring air bubbles to top.


Bake in preheated 325° F oven until cake tests done.


Baking time varies according to the size and depth of pans being used.


I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.


In 2" deep pans, this recipe makes:


One 14" round and one 6" round


or One 16" round


or One 12" round and one 10" round


or One 12 X 18" sheet cake


or One 12" round and one 8" round and one 6" round


or Two 9" squares.


or 5 dozen cupcakes.


Half the recipe makes:


Two 7" rounds


or Two 6" rounds and 6 cupcakes.


For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.


For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.


For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.


For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.


For white chocolate: melt 8oz white baking chocolate %26amp; cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.


(*-*)

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