Indian Wedding Cake Recipes

WEDDING CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
• Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.

POLYNESIAN WEDDING CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 13-by-9-inch baking pan and set aside.
• In a large mixing bowl, using a wooden spoon (do not use a mixer), combine oil and sugar until blended.
• Add eggs, one at a time, mixing well after each addition, and vanilla. Gradually add dry ingredients, stirring until well blended.
• Add shredded carrots, chopped nuts, pineapple and coconut and mix just until combined.
• Bake for 50 minutes or until top of cake springs back when lightly touched.
• After cake has cooled, top with cream cheese frosting or serve plain.
• Cream Cheese Frosting:.
• Cream together the cream cheese and butter.
• Add confectioners' sugar, milk, vanilla and most of the toasted coconut. Let cake cool completely and spread frosting on top. Decorate top with toasted coconut, if desired. Variation: Substituting 1 teaspoon of lemon zest for the vanilla and 1/2 teaspoon of fresh lemon juice for the milk will produce a nice lemony frosting.

INDIAN PUDDING CAKE WITH MOLASSES CREAM

Steps:

• Preheat oven to 350-degrees. Coat a 9-inch round cake pan with non-fat cooking spray; line bottom with wax paper. Coat wax paper with cooking spray, and set pan aside.
• Combine first 6 ingredients (brown sugar through vanilla) in a large bowl; stir well, and set aside.
• Combine cornmeal, flour, baking powder, spices and salt in another bowl; stir well, and set aside.
• Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 2 tablespoons brown sugar, beating until stiff peaks form.
• Gently fold egg whites and cornmeal mixture alternately into molasses mixture, beginning and ending with egg whites. Pour batter into prepared pan. Bake for 35 minutes or until a wooden pick inserted into center comes out clean.
• Let cool 10 minutes in pan on wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto a wire rack. Carefully peel off wax paper; let cool completely.
• Place cake on serving plate; sift 2 teaspoons powdered sugar over cake.
• Place cream cheese in a bowl, and beat at medium speed of a mixer until smooth. Add remaining ingredients, and beat until well blended. Serve with cake.