The Thrifted Kitchen {Triple-Tier Party Cake}

This week I handed my new favorite thrifted kitchen booklet, 10 Cakes Husbands Like Best, over to (who else?) the hubs, and had him pick one for me to make. After comparing to see which one would be a close cousin of this almond cake he loves so much, he settled on page 8, the Triple-Tier Party Cake.

I have to stop for a moment and thank my mother-in-law, who very thoughtfully got us an extra cake pan for "those days you'll want to make a three-layer cake." Now that that day has arrived, I'm so very glad she did. :)

As far as the cake itself, I had to substitute some things and leave out others due to availability. The recipe calls for homogenzied Spry, which they don't make anymore, but it pretty much the same as Crisco vegetable shortening. It also called for orange extract, but when I went to the store, they only had imitation flavor, so I got pure lemon extract instead.

And the frosting...well...it's kinda weird. It ends up being the consistency of warmed marshmallows, so be prepared to have a very sticky counter top once all is said and done. It also calls for citron (a new-to-me fruit that isn't readily available at store here, but can be bought online), and candied cherries, which I couldn't find. So those two I left out and just folded in the chopped dates and pecans. I was also worried that the stickiness of the frosting would pull up bits of the cake as I iced it, so I went for the "unfinished" or "rustic" look and left the sides unfrosted...and I kinda like it! After tasting it all together, I think it breaks up the sweetness nicely because you don't get a glob of frosting in every bite.

But enough rambling...onto the recipe!

Triple-Tier Party Cake With Fantasia Frosting
Yields 1 nine-inch, three-layer cake

Oven temperature: 375 degrees
Baking time: 22-27 minutes

Sift .... 2 3/4 cups sifted cake flour, 1 3/4 cups sugar, 2 teaspoons double-acting baking powder, 1 1/2 teaspoons salt into mixing bowl

Add .... 1 cup Homogenized Spry (or vegetable shortening), 3/4 cup milk, 1 teaspoon almond extract, 1 teaspoon orange extract, 1 unbeaten egg

Beat .... 200 strokes (2 min by hand or on mixer at low speed). Scrape bowl and spoon or beater.

Add .... 2 unbeaten eggs, 1 unbeaten egg yolk.

Beat .... 200 strokes (same as above)

Stir in .... 1 cup finely cut coconut

Pour ... into 3 nine-inch Sprycoated layer pans (just use some baking spray), 1 1/4 inch deep until cake tests done.

Cool .... and remove from pans

Spread .... Fantasia Frosting between layers and on sides and top, making graceful (come on now, ladies...graceful) little peaks.


Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1 1/2 cups sugar, 4 tablespoons cold water, 3 tablespoons light corn sirup (um...when was it okay to spell it this way?) and 1/8 teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak. Remove from hot water, add 1 teaspoon vanilla extract and 1/2 teaspoon almond, and beat until cool and thick enough to spread. Fold in 1 cup mixed candied cherries, citron and dates, cut very fine, and 1 cup pecans, chopped fine and toasted.


  1. *Almost* too pretty to eat!

  2. Very pretty cake, and I bet it tastes delicious too! Congrats on being a finalist in the Blue Ribbon Blogger Award!


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