FoodBanter.com - View Single Post - Wedding cake in "The Little House Cookbook" by Barbara M. Walker?

Dave Smith[_1_]

On 2016-05-14 4:47 PM, wrote:
> Has anyone tried to make it, with good results?
>
> Here's what I said about it, in 2013:
>
> Maybe I just didn't have good luck the only time I tried it, years
> ago, but I just don't understand the idea of trying to combine 10
> stiffly beaten egg whites with a whole cup of butter! (It was a
> pretty heavy cake and unappealing - not like pound cake.)

The idea of combining stiffly beaten egg whites with butter seems more
than just a little strange to me. I am more used to the idea of creaming
butter and sugar and then adding eggs. Whites are usually folded into
the batter near the end of the process.

I have enough difficulty with the concept of a wedding cake being
something other than a dark fruitcake. My mother made the wedding cakes
when my brothers and I got married, and they were basically the same as
her Christmas fruitcakes, except that the had them professionally
decorated.

I know that a lot of people don't like fruitcake. When I was younger and
attending a lot of weddings, each guest was given a small piece of the
cake wrapped up and it seemed like no one was actually expected to eat
it. I always did, and if I was at a table with a bunch of people who
didn't want it I would take theirs too.