Naty's Wedding Cake
Cake:
2 cups butter
4 cups sugar
8 eggs, separates
1 boxes (2 pound) cake flour, sifted three times
2 cups milk
1 tablespoon vanilla extract
1 tablespoon almond extract
1 tablespoon liquor 43 or brandy
Syrup:
2 cups water
2 cups sugar
2 cups pineapple juice or 2 ounces liquor 43
Frosting:
1 can (16 ounces) Crisco vegetable shortening
2 boxes (16 ounces each) powdered sugar, sifted once
1 1/2 teaspoon almond extract
1 teaspoon liquor 43
2 to 3 drops of a lime
2 egg whites
In a big mixing bowl, cream the butter. Add the sugar and mix well. Add the egg yolks and mix well. Add the flour alternately with the milk (starting with flour and finishing with flour). Add the flavorings and mix well. Save 2 of the 8 egg whites for the frosting. In another mixing bowl, add the other 6 egg whites and mix well until they are stiff and form a soft peak. Fold egg whites in cake mixture. Pour into a greased baking pan of your choice. Bake at 300 °F for 1 hour and 30 minutes.
Make the syrup while the cake is in the oven. Add all the syrup ingredients in a small pan. Mix well. Let it boil in medium heat until it thickens a little bit. Remove from heat and let it cool down completely.
When the cake is done and cool down completely, make some holes with a toothpick. Pour some of the syrup into the cake. Let it absorb it. Save some of the syrup to brush the whole cake. This make the frosting stick to the cake well.
Cream the vegetable shortening. Add the first box of sugar and mix well. Add the second box of sugar with the egg whites and mix well. Add the flavorings and mix well. Decorate the cake with the frosting as you whish.
Yield: 1 Cake
