Recipes for Internationa Wedding Cakes NORWIGIAN ALMOND OR NUT CAKE with fruit and cream INGREDIENTS: 4 eggs 3/4 cup sugar 1 teaspoon baking powder 2 cups ground almonds or other nuts fruit slices or whole berries whipped cream or ice cream DIRECTIONS: Beat eggs and sugar until light and lemon-colored. Combine baking powder and nuts and fold carefully into the egg mixture. Pour into a greased 9" spring-form pan. Bake in an oven that has been preheated to 350 degrees F. for 30 minutes. Cool in the pan. Serve with fruit slices and / or berries topped with whipped cream or ice cream. HAWAIIAN WEDDING CAKE INGREDIENTS: 1 box yellow cake mix 8 oz. cream cheese 1 lg. pkg. instant vanilla pudding 2 c. milk 1 16 oz can crushed pineapple (well drained) 2 envelopes Dream Whip 1 can Angel Flake Coconut DIRECTIONS: Mix cake mix according to directions on the box. Bake in 12x18x3inch or 11x15x3 inch pan for 15 to 20 minutes or according to the instructions on the box for your chosen cake size. Let cool. To make the frosting, mix 8 oz. cream cheese, pudding, and milk until creamy. Spread the frosting on top of the cooled cake. On top of the frosting spread the well drained crushed pineapple. Whip 2 envelopes of Dream Whip according to package directions and spread on top of the pineapple. Spread 1 can Angel Flake coconut on top of Dream Whip. For an extra touch, add chopped maraschino cherries and / or nuts. ITALIAN WEDDING CAKE* Makes 1 - 3 layer cake Use 1 each: 6 inch round cake pan, 8 inch round cake pan and 10 inch round cake pan. Cake Ingredients: 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon salt 1/2 cup shortening 1/2 cup margarine 2 cups white sugar 5 egg yolks 1/4 teaspoon almond extract 1 teaspoon vanilla extract 2 cups all-purpose flour 5 egg whites 1/2 cup drained crushed pineapple 1/2 cup flaked coconut 1 cup chopped pecans Cake Directions Preheat oven to 350 degrees F. Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside. In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans. Pour batter evenly into your prepared 8 inch round cake pans. Bake in the preheated 350 degrees oven for 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely. Frosting Ingredients: 3/4 cup butter, softened 1 (8 ounce) package cream cheese, softened 4 cups confectioners' sugar 2 teaspoons vanilla extract 1 cup chopped pecans Frosting Directions Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

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