CHECKERBOARD CHRISTMAS CAKE RECIPES

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WHITE ALMOND WEDDING CAKE RECIPE | ALLRECIPES



White Almond Wedding Cake Recipe | Allrecipes image

A secret ingredient of sour cream makes this cake so moist, dense, and delicious! I use this recipe for my kids' birthdays, but it's a favorite for wedding cakes, too! This recipe can easily be doubled.

Provided by CUPYCAKESMURF

Categories     Almond Desserts

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 -11x13 inch cake

Number Of Ingredients 10

1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
¾ teaspoon salt
1 ⅓ cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
  • Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
  • Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

Nutrition Facts : Calories 211.4 calories, CarbohydrateContent 35.3 g, CholesterolContent 5.1 mg, FatContent 6.6 g, FiberContent 0.4 g, ProteinContent 2.9 g, SaturatedFatContent 2.1 g, SodiumContent 274.7 mg, SugarContent 24 g

BATTENBURG CAKE RECIPE | ALLRECIPES



Battenburg Cake Recipe | Allrecipes image

This fancy almond-flavored tea cake, also called 'Battenberg/Battenburg Cake' or 'Battenberg/Battenburg Square' features a homemade marzipan.

Provided by Carol

Categories     Cake Recipes

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 2 layer cake

Number Of Ingredients 14

1 cup butter, softened
1 cup white sugar
3 eggs
¼ teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
2 drops red food coloring
1 cup apricot preserves
2 cups ground almonds
3 cups confectioners' sugar
1 egg, room temperature
1 ½ teaspoons lemon juice
¼ teaspoon almond extract

Steps:

  • Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
  • Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
  • Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
  • Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
  • To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
  • Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.

Nutrition Facts : Calories 645.7 calories, CarbohydrateContent 85.5 g, CholesterolContent 102.7 mg, FatContent 31.6 g, FiberContent 4 g, ProteinContent 10.6 g, SaturatedFatContent 11.4 g, SodiumContent 208.8 mg, SugarContent 59.2 g

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