TRADITIONAL MEXICAN WEDDING CAKE RECIPES
MEXICAN WEDDING CAKES RECIPE: HOW TO MAKE IT
As part of a Mexican tradition, I tucked these tender cookies into small gift boxes for the guests at my sister's wedding a few years ago. Most folks gobbled them up before they ever got home! —Sarita Johnston, San Antonio, Texas
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Cream butter and 1 cup confectioners' sugar until light and fluffy, 5-7 minutes; beat in vanilla. Gradually beat in flour. Stir in pecans. , Shape tablespoons of dough into 2-in. crescents. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 12-15 minutes. Roll cookies in additional confectioners' sugar while warm; cool on wire racks.
Nutrition Facts : Calories 88 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 41mg sodium, CarbohydrateContent 7g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
MEXICAN WEDDING CAKE RECIPE | ALLRECIPES
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 1 9x13 inch cake
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, CarbohydrateContent 39.6 g, CholesterolContent 28.7 mg, FatContent 7.7 g, FiberContent 1 g, ProteinContent 2.8 g, SaturatedFatContent 4 g, SodiumContent 206.8 mg, SugarContent 30.7 g
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