Just Married Three-Tier Pound Cake


Just Married Three-Tier Pound Cake


Recipe adapted from Georgia Cooking in an Oklahoma Kitchen (c) Clarkson Potter 2008


Prep Time:


30 min


Inactive Prep Time:


1 hr 10 min


Cook Time:


1 hr 0 min








20 servings




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:

12-by-2-inch, 9-by-2-inch


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


stand mixer.


Buttercream Frosting:


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,


spreadable consistency.


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?))