Just Married Three-Tier Pound Cake
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen (c) Clarkson Potter 2008
Inactive Prep Time:
1 hr 10 min
1 hr 0 min
3 cups (6 sticks) margarine, such as Blue Bonnet, at room temperature, plus more
to grease pans
Two 1-pound boxes confectioners' sugar, boxes reserved
12 large eggs, at room temperature
2 pounds sifted cake flour, plus more to dust pans
2 teaspoons vanilla extract
Buttercream Frosting, recipe follows
White Cream Decorator Frosting, recipe follows
Special equipment: cake boards for each tier
Preheat the oven to 300 degrees F. Grease and flour one of each:
and 6-by-2-inch round cake pans.
Using a heavy-duty mixer, cream 3 sticks of the margarine and 1 pound of the confectioners'
sugar until the mixture is very light and fluffy, about 5 minutes. One at a time,
break 6 of the eggs into the batter, beating only as long as it takes to break another
egg between additions. Scrape down the sides of the mixing bowl.
Measure 1 pound of the sifted cake flour into an empty confectioners' sugar box,
filling to the top. Add the flour to the sugar and egg mixture, stirring gently on
low speed. Scrape the sides of the mixing bowl. Add 1 teaspoon of the vanilla extract
and mix again. Transfer the batter to a bowl and reserve. Repeat the steps with the
other half of the ingredients.
Pour the two batches of batter into the prepared pans and bake until the center is
set, about 1 hour. Check for doneness by touching the surface lightly with your fingertip
or by inserting a toothpick in the center; it should come out clean.
Cool the cakes in the pans for 10 minutes, and then run a thin knife or spatula between
the cake and the pan to loosen the edges. Invert the cakes onto wire racks.
on cake boards to frost with Buttercream Frosting. Slide the layers off the cake
boards to stack and decorate with White Cream Decorator Frosting.
Cook's Note: You will need to make this recipe in two batches to fit in a standard
1 1/2 cup (3 sticks) butter, at room temperature
2 pounds confectioners' sugar
8 to 10 tablespoons light cream or milk
3 teaspoons clear vanilla extract
With an electric mixer, cream the butter and add the sugar slowly, beating together
until smooth. Add the cream by the tablespoon, beating well after each addition and
adding just enough liquid to make a smooth, spreadable icing, Add the vanilla extract
and continue to beat the icing on high speed until it is very light and fluffy about
5 minutes. Yield: 2 quarts.
White Cream Decorator Frosting:
3/4 cup solid white vegetable shortening, such as Crisco
1 pound confectioners' sugar
Pinch of salt
1 1/2 teaspoons clear vanilla extract
Food coloring, optional
Using an electric mixer, cream the shortening and add the sugar gradually, blending
well, and beat until fluffy. Beat in the salt, and then add 4 to 5 tablespoons water
by the tablespoon, beating continuously and adding just enough to achieve a smooth,
Add the vanilla extract and beat on high until very fluffy. This frosting can be
colored with food coloring if desired and transferred to pastry bags fitted with
decorator tips for decorating. Yield: 1 quart.
Cook's Note: Using solid white shortening instead of butter as well as clear vanilla
extract results in a pure white frosting that you can tint any color you like. If
you can't find clear vanilla extract, you can use regular vanilla extract, but your
icing won't be white. The regular extract will add a cream color to the icing.
Copyright 2012 Television Food Network G.P.
All Rights Reserved. Enjoy. From Carolyn.
(From Santa’s Workshop (Marilyn?))