MEXICAN WEDDING CAKES
These crumbly, sandy, nut-rich cookies are nearly always rolled twice in confectioners' sugar after baking, which is why there's so little sugar in the dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 24 cookies
Number Of Ingredients 7
Steps:
- In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal; add butter and pulse until a dough forms. Shape dough into a disk, and wrap tightly in plastic; refrigerate until firm, 30 to 60 minutes.
- Preheat oven to 325 degrees. Pinch off and roll dough into balls, each equal to 1 level tablespoon. Space 1 1/2 inches apart on two large baking sheets. Bake, switching sheets from top to bottom halfway through, until cookies are just golden around edges, 20 to 25 minutes.
- Cool 5 minutes on sheets; transfer to a rack to cool completely. Place confectioners' sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess.
MEXICAN WEDDING CAKE
Steps:
- 1. Grease and flour 13 x 9 baking pan and preheat the oven to 350*F. Mix all the cake ingredients together by hand and then pour the mixture into the pan. Bake for 40 minutes, when the top of the cake springs back when lightly touched.
- 2. Mexican Wedding Cake Cream Cheese Frosting: 1 cup sugar 1 stick of butter, softened 8 ounces of cream cheese 1 tsp. vanilla Cream the icing ingredients together, and then ice the cake when it is cooled. This recipe makes one sheet cake with 20 to 24 servings.
MEXICAN WEDDING CAKE
I don't why it's called a wedding cake...but that is what my aunt always called it. It is really good. Made it for a girls get-together and everyone wanted the recipe!!
Provided by babygirl65
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Beat sugar with eggs. Add pineapple WITH juice; stir to mix.
- Sift flour and baking soda together, add to mix.
- Pour into ungreased 9 x 13 baking dish.
- Bake at 350°F for 35 minutes.
- While cake is baking, make topping.
- Cream together cream cheese, sugar, butter and vanilla* at high speed.
- While cake is warm, not hot, put topping on cake.
- *I always bake with Mexican vanilla, it has a very different taste than regular vanilla extract. Try it and let me know! You will not be disappointed, I promise!
MEXICAN WEDDING CAKE
This fruity tropical cake has a milky sauce soaked into it, making it very moist and delicious.
Provided by Glenda
Categories Desserts Cakes Wedding Cake Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside.
- Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.
- To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 39.6 g, Cholesterol 28.7 mg, Fat 7.7 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 4 g, Sodium 206.8 mg, Sugar 30.7 g
MEXICAN PINEAPPLE CAKE
This is a recipe I ran across in a community cookbook entitled "A Taste of Mexico, Mexican, Southwest and TexMex Favorites." It is such a quick and simple cake to make and so very good. I hope you enjoy it as much as my family does.
Provided by Happy Hippie
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In large mixing bow, gently stir together all ingredients by hand until well combined.
- Pour into a greased and floured 13x9-inch pan and bake for 35 minutes.
- Remove from oven and cool.
Nutrition Facts : Calories 313.6, Fat 6.9, SaturatedFat 1.1, Cholesterol 35.2, Sodium 149.4, Carbohydrate 59.8, Fiber 2, Sugar 40.8, Protein 5.4
PINEAPPLE MEXICAN WEDDING CAKE
Made this for my Spanish class when i was in high school everyone loved it and kept asking for the recipe
Provided by Tesla Mashburn
Categories Other Desserts
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Beat Sugar with Eggs. Add pineapple with juice stir to mix
- 2. sift Flour and baking soda together add to mix. Pour into ungreased 9x13in baking Pan bake at 350 F for 35 mins
- 3. While cake is baking make topping cream together Cream Cheese, Powder Sugar, Butter and Vanilla at high speed. While cake is warm, not hot put topping on cake.
PINEAPPLE UPSIDE-DOWN BUNDT CAKE
The beloved pineapple upside-down cake gets a whole new shape in this innovative recipe. Use your Bundt pan to create a perfect ring of rich, fruit-topped dessert.
Provided by Angie McGowan
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 12-cup fluted tube (bundt) cake pan, pour melted butter. Sprinkle brown sugar evenly over butter. Line bottom of pan with pineapple slices. Place 1 cherry to center of each pineapple slice.
- In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into pan over fruit.
- Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake in pan 10 to 15 minutes. Plate heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm or cool.
Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 13 g, TransFat 0 g
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