Weddings were always on our “cannot miss” list. Yes, watching the bride and groom exchange vows was very touching. But getting to that reception was the main goal. As kids, we learned the routine that you had to wait for the cutting of the cake. So we kind of just hung around so we could get first dibs. Who doesn’t like a wedding cake?
Today, brides choose from a variety of flavors and may even have different layers as different flavors. Back in my day, wedding cakes were white, almond-flavored, and simply decorated.
This recipe tastes to me, like the old wedding cakes. The beauty is that it is easy and there is no mixer involved. Review the recipe below and you will want to try it!
It is baked on a 15 x 10 jellyroll pan. Click here to see the pan.
All you need for the cake is a large bowl and a heavy spoon and a saucepan to bring the liquid to a boil. So here it is. Make it and give me a shout out! Better yet, send me a picture!
WEDDING CAKE SQUARES
Almond flavored cake with Almond butter icing. Blueberry garnish
Ingredients
CAKE
- 1 cup butter (2 4 oz sticks)
- 1 cup water
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup sour cream
- 2 large eggs, slightly beaten
- 1 teaspoon almond flavoring
ICING
- 1/2 cup (4 0z) stick butter
- 1/4 cup milk
- 1 teaspoon almond extract
- 3 1/2 cups confectioners sugar, sifted
Instructions
CAKE
Preheat oven to 350 degrees. Prepare a 15 x 10 jellyroll pan with nonstick spray with flour.
In a large bowl, sift and whisk flour, sugar, baking powder, snd salt. Set aside.
In a small saucepan, melt butter. Add water and quickly bring to a boil. Whisk occasionally. Do not leave unattended as it will boil over.
As soon as it comes to a boil, pour in a stream in the flour mixture stirring with a heavy spoon.
Add the sour cream, eggs, and almond flavoring. Whisk well.
Spread onto the pan evenly. Bake about 25-30 minutes.
Place onto a cooling rack.
ICING
In a saucepan, melt the butter. Add milk. Bring to a boil, whisking occasionally. As soon as it boils, remove from the heat.
Whisk in extract and confectioners sugar.
Let it cool about 5 minutes, then pour over the cake and smooth with a spatula.
PREPARATION
After the cake and icing have completely cooled, you can cut into squares and garnish with berries, nuts or edible confetti. The icing will actually set.
You can use a knife and cut in regular squares or mini squares.
Notes
Jellyroll pan has one-inch sides so the cake can rise.
If you do not sift your confectioner's sugar, you may see small knots in your icing.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 379Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 59mgSodium: 272mgCarbohydrates: 62gFiber: 0gSugar: 49gProtein: 3g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
It is not how much we have, but how much we enjoy, that makes happiness.
– Charles Spurgeon
These look delicious and I surely will make this cake❤❤
Thank you