Sounds like she's asking for a scratch white cake.
Here's an old Southern white cake recipe:
http://www.cakecentral.com/cake_recipe-2371-White-Trillium-Cake.html
If she wants pound cake, I like Elvis Presley's favorite; but it's not white:
http://www.recipezaar.com/36806
When she says she doesn't want filling, I'm assuming she wants frosting between the layers.
HTH
LOL! I did, and that's what I got. I'm going to give it my best shot. Hopefully she'll like it and come back. If not, apparently I won't be the first one who couldn't give her the "old fashioned wedding cake" that she is looking for. From what I understand...I'm the sixth try.
NO PRESSURE!!! 
A good scratch dense white cake that is sort of what she may want is the white butter cake from the Cake Bible. That is what I think of when I think of old fashioned wedding cake.
.....when I think of old fashioned wedding cake.
I think my hang up is when people use the term "old fashioned". For anything. What exactly does that mean? 
When my son was born, all the new mommies were going thru the 'fad' of "We're going to pick an old-fashioned name!" Well, if everyone TODAY is using the name, doesnt' that make it the modern name? (So among all the Jerimiah's and Zachariah's being born then, I named my son "john". Plain John" Good ole, regular all american "john"! 
)
I've seen threads where buttercream as been defined as the "old fashioned way" to decorate a cake. Been doing BC-only for 25 years .... I'll probably do it for another 25. (Pry that decorating bag out of my cold dead hands!) So..... What's the "old fashioned" part? It's still being done today! 
Likewise when I get brides who claim "we're non-traditional!" I lean back and ask them: You wearing a pretty white dress? You wearing a tux? Church? Music? Friends standing up with you all dressed alike? Dad giving you away? Big party afterwards? Gifts? Now that's a tradition I KNOW you're into! So ... what part of you is non-traditional again?
Just an observation...... 
Good point indydebi. Also what makes something old fashioned and not just classical and traditional? I should have said that is what I think of when I think of traditional wedding cake, and yes I did have it at my wedding 10 years ago, but I freely admit to being traditional.
If you're doing a tasting for her (it sounds like you are) I'd do that 'old fashioned butter pound cake' that was mentioned previously with a good 'old fashioned' seven minute frosting. JMHO. Good luck and let us know what happens.
No filling means, nothing inside.
Just plain butter cake. (pound cake)
I think the customer probably means no fancy-schmancy filling. 
If no filling is requested, b/c is the "default" filling.
(Have to use something to glue the two cake layers together when making a layer cake.) 
(Have to use something to glue the two cake layers together when making a layer cake.)
Had a bride last week who asked for "no filling" and I told her the same thing ... you really need a filling to hold the two cakes together. But I did say I'd use a really thin layer of filling!
Had a bride last week who asked for "no filling" and I told her the same thing ... you really need a filling to hold the two cakes together. But I did say I'd use a really thin layer of filling!
I can understand the bride (& groom) declining filling for themselves. 
But declining filling for ALL the guests, too.
I like b/c, and I really like really good b/c.
(If I was a guest at their wedding, I'd be like, "where's the filling"?)
If you don't like b/c, you can always scrape it off, but if it's not there..... 
Reminds me of those Hostess commercials, "Where's the cream filling?!"
Don't any of you come over here to Australia lol...don't get many cakes at all with filling over here!!
I just flipped thru 3 of my books from the 1950's, 2 Australian 1 Wilton, and all of them call for wedding cakes to be made of light or dark fruit cake. So I don't think the bride wants "old fashioned"...I doubt she knows what she wants
Yup . . . fruit cake is what I think of when you say "old fashioned wedding cake" . . . guess that reeeeaaaalllly dates me, eh???
I just flipped thru 3 of my books from the 1950's, 2 Australian 1 Wilton, and all of them call for wedding cakes to be made of light or dark fruit cake. So I don't think the bride wants "old fashioned"...I doubt she knows what she wants
Yup . . . fruit cake is what I think of when you say "old fashioned wedding cake" . . . guess that reeeeaaaalllly dates me, eh???
Dragonfly, we're not dated we just have plenty years of experience and wisdom
While researching something else....
Wedding cakes served in America from Colonial times to the mid-19th century were thick, rich spice cakes that included alcohol, dried fruit and nuts. They were more like Christmas fruitcakes than the light, fluffy cakes we now associate with wedding cakes.
The multi-tiered white on white cake Americans now eat are Victorian customs.
HTH
Wedding cakes served in America from Colonial times to the mid-19th century were thick, rich spice cakes that included alcohol, dried fruit and nuts. They were more like Christmas fruitcakes than the light, fluffy cakes we now associate with wedding cakes.
. . . EXACTLY . . . Grand Marnier was a nice choice for the alcohol . . .
Dragonfly, we're not dated we just have plenty years of experience and wisdom
. . . nicely put . . . I'll have to remember that . . . experience and wisdom 
I bow to all of the experience and wisdom!
Thanks to everyone for the wealth of knowledge shared! I had no idea I would get such a wonderful response on my first question that I posed in the forum. I guess I know where to go for any future cake dilemas.
Hey, if she doesn't want BC to 'glue' the layers together, tell her you could use something else that would cost a lot less - Elmer's! lol
Sorry, I just couldn't resist this. Takes a lot of patience to deal with so many different people.
Don't any of you come over here to Australia lol...don't get many cakes at all with filling over here!!
Here in the Caribbean, we do not have all that filling for wedding cakes.
It's common. Because of the hot weather here I would not do it eighter.
I have done one in December with NO filling. 3 inches high yellow cake with buttercream icing.
Maybe she's looking at something like this.
Just an idea!
While researching something else....
Wedding cakes served in America from Colonial times to the mid-19th century were thick, rich spice cakes that included alcohol, dried fruit and nuts. They were more like Christmas fruitcakes than the light, fluffy cakes we now associate with wedding cakes.
The multi-tiered white on white cake Americans now eat are Victorian customs.
HTH
We have the multi-tiered cake and the caribbean black cake(full of rum) .The black cake goes in the cake box for the guest to take away.
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