Pat Sajak'S Wedding Cake
A rich, moist wedding cake infused with orange and lemon extracts, perfect for special celebrations or elegant gatherings, offering classic flavors with a tender crumb.
Ingredients
Instructions
- Beat sugar and margarine until well combined.
- Add eggs one at a time, beating after each addition.
- Add flour, baking powder, salt, orange extract, and lemon extract; mix until combined.
- Stir in whipping cream until the batter is smooth.
- Pour into a prepared baking pan and bake at 300°F for 1.5 hours.
Tips & Substitutions
For a lighter cake, consider using half butter and half margarine or substituting Greek yogurt for some of the margarine. If you prefer a richer flavor, try adding a tablespoon of vanilla extract in addition to the orange and lemon extracts. Ensure your eggs are at room temperature for better incorporation into the batter, which can enhance the cake's texture.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a light dusting of powdered sugar or a drizzle of citrus glaze for added flavor. Pair it with a dollop of whipped cream or serve alongside fresh berries for a refreshing contrast. It also makes a lovely accompaniment to a cup of tea or coffee, perfect for afternoon gatherings.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To preserve moisture, wrap individual slices in plastic wrap. If reheating, use a microwave on low power to gently warm the cake without drying it out, which will help maintain its tenderness.
Nutrition & Diet Analysis (per serving)
Each serving of Pat Sajak'S Wedding Cake contains roughly 441 calories, with 6g protein, 47g carbohydrates, and 29g fat. It is an excellent source of vitamin C (73% of the Daily Value), vitamin A (34% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2267mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour can be substituted for cake flour in this recipe. To achieve a lighter texture, consider sifting the all-purpose flour before measuring. This will help aerate the flour, resulting in a more tender cake.
What can I use instead of margarine?
If you prefer to avoid margarine, unsalted butter is an excellent alternative that will add richness to the cake. Alternatively, a plant-based butter can be used for a dairy-free version, ensuring a similar texture and flavor profile.
How can I adjust the baking time for smaller cake pans?
If using smaller cake pans, reduce the baking time to prevent overcooking. Start checking for doneness at around 25-30 minutes by inserting a toothpick into the center; it should come out clean. Keep an eye on the cakes as they bake, as different pan sizes can significantly affect the time needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).