Princess Dianas Wedding Cake Recipes

PRINCESS DIANA'S CAKE

Princess Diana's Cake image

Okay, so this will not yield the orginal 5 tiers that the Princess had on her Wedding Day... but if you'd like to try a little slice of nostalgia from 1981, this CopyKat will not disappoint you.

Provided by kelycarter_

Categories Dessert

Time 1h5m

Yield 1 9 X 13 Cake

Number Of Ingredients 16

Ingredients

1 1/4 cups oil
3 eggs, beaten
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
2 1/4 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
8 ounces crushed pineapple, with juice
1 1/2 cups bananas, chopped
1 cup apple, peeled & chopped
3/4 cup coconut
3/4 cup walnuts, chopped
8 ounces cream cheese
1/4 cup oil
1 teaspoon vanilla extract
3 cups powdered sugar

Steps:

Cake:.
Grease and flour the bottom of a 9 x 13-inch pan.
Mix together the oil, eggs, sugar and vanilla extract.
Sift the dry ingredients; add to mixture. Add remaining ingredients.
Bake at 350' for 45 - 50 minutes (or until an inserted toothpick comes out clean).
Frosting:
Beat oil and vanilla extract into cream cheese.
Add powdered sugar.
Beat until light and fluffy.

Nutrition Facts : Calories 9110.7, Fat 523.8, SaturatedFat 145.9, Cholesterol 884, Sodium 2181.9, Carbohydrate 1065.5, Fiber 36.4, Sugar 785.9, Protein 86.7

PRINCESS DIANA'S BIRTHDAY CAKE

Princess Diana's Birthday Cake image

This recipe appeared in the February 1988 issue of Woman's Day magazine and was reprinted in our local paper today. According to the article, "Diana had a special fondness for this cake because it was served at her childhood birthday parties." The baked layers can be wrapped and refrigerated up to three days or frozen up to three months. Unwrap and bring to room temperature before assembling. Completed cake can be refrigerated up to four hours before serving.

Provided by Molly53

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

6 large eggs
1 1/2 cups granulated sugar
1/3 cup water
1 teaspoon vanilla
1 1/3 cups all-purpose flour, mixed with
1/2 teaspoon baking powder
3 cups whipping cream
1 tablespoon vanilla
1/2 cup granulated sugar
3 pints strawberries, rinsed,hulled and sliced (about 12 ounces each, reserve some for garnish)

Steps:

Preheat oven to 350F.
To make cake: Grease bottom and sides of two 8- or 9-inch round layer-cake pans.
Line bottoms with parchment or waxed paper; grease paper.
Add granulated sugar to each pan, tilt to coat bottom and sides; shake out excess.
Beat eggs in a large bowl with electric mixer on high speed until pale, about 1 minute.
Gradually add the 1 1/2 cups sugar, beating about 2 minutes (or more, as needed) until mixture is thick, tripled in volume and forms a slowly dissolving ribbon when beaters are lifted.
Working quickly, stir in water and vanilla.
Fold in flour mixture just until completely blended.
Pour into prepared pans.
Bake 30 to 35 minutes until tops are lightly browned and toothpick inserted near center comes out clean.
Cool in pans on rack 10 minutes.
Run thin-bladed knife between sides of pans and cakes to loosen.
Invert pans on rack; peel off paper and cool completely.
To make filling: Beat cream and vanilla in a large bowl with electric mixer until soft peaks form when beaters are lifted.
Gradually beat in sugar until cream is of spreading consistency.
To assemble: Slice each layer in half horizontally, using a long serrated knife.
Place one layer on serving plate, spread with 1 cup whipped cream, top with one-third of the sliced berries.
Repeat with two more layers.
Place remaining layer on top; spread remaining cream over sides and top.
Garnish with reserved berries.
Refrigerate until ready to serve.

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