CakeCentral.com Recipes
Cake, Cookies, Sweets & Other Dessert Recipes
This is the recipe that we use in Puerto Rico to make wedding cakes.
INGREDIENTS
4 cups of self raising flour ( Gold Medal)
4 1/2 margarine for baking ( Imperial) Blue and yellow box
2 cups of sugar
12 eggs ( separate the yolks from the whites)
2 tsp of good vainilla, or cream bouquet, or almond.
Simple syrup:
2 cups of water
1 cup of sugar
2 tablespoons of vanilla and brandy
DIRECTIONS
Add the cold margarine in the mixer with the 2 cups of sugar, beat a high speed exactly for 12 minutes.
In the mean time sift the flour twice, separate the eggs and beat the egg whites until have a consistency of snow.
After 12 min the margrire showl be very creamy and the sugar almos disolve.
Add the eggs one by one. Beat slowly.
Add the flavor and the flour one cup at the time, at this time slow down the speed. Add the egg whites and incorporate slowly using a wire wisk.
Pour into a 11×3 round mold and cook at 325 for 1 hour. check often to make sure is cooking ok.
9 Responses
davespeg
October 22nd, 2009 at 5:45 pm
4 1/2 what………………margarine………….cups, tablespoons, cubes?
danizabe
October 23rd, 2009 at 7:25 am
please what do you mean by 4/12 and if butter can be use
littlejewel
October 23rd, 2009 at 1:36 pm
I think she mean four and a half sticks of margarine. I would like to know to if butter can be used instead
littlejewel
October 23rd, 2009 at 1:40 pm
there is no liquid in the cake
CheriG
October 26th, 2009 at 7:18 am
Simple syrup would be the liquid and margerine has more liquid than butter but I would like to know how much??
wandamora
October 26th, 2009 at 9:05 am
I believe it’s 4 1/2 sticks margarine. No liquid is used. the cake would probably be a little dense.
CakeMeHappy
October 26th, 2009 at 12:32 pm
Do you add the Simple Syrup to the cake mix when mixing??? It is not mentioned in the directions. Please explain what the simple syrup is for if not for adding to the mix?
redpurselady
November 4th, 2009 at 3:46 pm
I made many of these when living in Puerto Rico. It is called a “Ponque” or pound cake. You heat the water and sugar to make the syrup and after the sugar dissolves you remove from heat and add the vanilla extract or brandy. The simple syrup is poured on the already baked and cooled cake (you can poke holes in the cake so it will absorb the syrup) and you will end up with a very moist and sweet poundcake. – delicious.
Luna_de_Plata
November 5th, 2009 at 5:06 pm
The flavors (vanilla, brandy) in the syrup can be substituted by rum and, my very favorites, cordials; if you decide to use rum should add some lemon zest, if you decide to use cordials consider to reduce the amount of it due to the sweetness of the cordials.
RSS feed for comments on this post
Leave a reply
You must be logged in to post a comment.
Search Recipes
Info
Categories