Golden Wedding Cake Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Sifted all purpose flour4 Cup (64 tbs)
 Salt2 Teaspoon
 Baking powder2 Teaspoon
 Canned pineapple chunks1 1⁄2 Cup (24 tbs)
 Chopped candied citron1 Cup (16 tbs)
 Candied cherry halves1 Cup (16 tbs)
 Candied orange peel1 Cup (16 tbs)
 Candied lemon peel1 Cup (16 tbs)
 Light sultana raisins1 Cup (16 tbs)
 Slivered blanched almonds1 Cup (16 tbs)
 Shortening1⁄2 Cup (8 tbs)
 Butter/Margarine1⁄2 Cup (8 tbs)
 Sugar2 Cup (32 tbs)
 Milk3⁄4 Cup (12 tbs)
 Egg whites8

Nutrition Facts

Serving size: Complete recipe

Calories 7725 Calories from Fat 2377

% Daily Value*

Total Fat 266 g409.7%

Saturated Fat 91.8 g458.9%

Trans Fat 13.5 g

Cholesterol 258.9 mg86.3%

Sodium 5298.4 mg220.8%

Total Carbohydrates 1278 g425.9%

Dietary Fiber 62 g247.8%

Sugars 727.3 g

Protein 119 g238.3%

Vitamin A 70.1% Vitamin C 502%

Calcium 174.8% Iron 195.3%

*Based on a 2000 Calorie diet


Sift flour, salt and baking powder together.
Combine fruits and almonds, and stir into flour mixture: Cream shortening and butter or margarine together; add sugar, and beat until mixture is light and fluffy.
Stir in fruit mixture alternately with milk, and mix well together.
Beat egg whites until they hold stiff peaks, and fold into batter.
Pour into greased and brown-paper lined angel cake pan with tube center, and bake at 300°F.
about 2 1/2 hours or until top springs back when pressed lightly with finger.
Or bake in 4 1-pound coffee cans, putting 1/4 the batter in each tin, for 2 hours at same temperature.
A sheet of heavy brown paper placed over top during last 45 minutes of baking will prevent it from darkening too much.