Carrabbas Italian Wedding Cake Martini Recipes

ITALIAN WEDDING CAKE MARTINI

Italian Wedding Cake Martini image

This delicious cocktail tastes just like an Italian wedding cake cookie!

Provided by SIDNEY01

Categories World Cuisine Recipes European Italian

Time 5m

Yield 1

Number Of Ingredients 5

Ingredients

2 fluid ounces vanilla vodka
1 fluid ounce cranberry juice
1 fluid ounce pineapple juice
½ fluid ounce amaretto (almond flavored liqueur)
½ fluid ounce white creme de cacao

Steps:

Pour the vodka, cranberry juice, pineapple juice, amaretto, and creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.

Nutrition Facts : Calories 270.5 calories, Carbohydrate 22.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 2.8 mg, Sugar 20.5 g

WEDDING CAKE MARTINI RECIPE - (4.5/5)

Wedding Cake Martini Recipe - (4.5/5) image

Provided by rrxing

Number Of Ingredients 4

Ingredients

1.5 oz vanilla vodka
1/2 oz Malibu coconut rum
1.5 oz pineapple juice
1 splash grenadine syrup

Steps:

Blend ingredients together and top with whipped cream.

ITALIAN WEDDING CAKE

Italian Wedding Cake image

This is a bride's cake. It was served at a very dear friends wedding.

Provided by BOSQUE

Categories World Cuisine Recipes European Italian

Time 1h35m

Yield 10

Number Of Ingredients 19

Ingredients

½ cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
½ cup shortening
½ cup margarine
2 cups white sugar
5 egg yolks
¼ teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
5 egg whites
½ cup drained crushed pineapple
½ cup flaked coconut
1 cup chopped pecans
¾ cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

Nutrition Facts : Calories 1043.7 calories, Carbohydrate 118 g, Cholesterol 164.2 mg, Fat 61.6 g, Fiber 3.4 g, Protein 10.4 g, SaturatedFat 21.1 g, Sodium 684.3 mg, Sugar 94.3 g