Mexican Pound Cake Recipes

MEXICAN MANGO CAKE

Steps:

• Cake: Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch tube or Bundt pan.
• Sift the flour, baking powder and salt into a large bowl. In another large bowl, using an electric mixer beat the 1 /12 cups of butter and sugar until light and fluffy. Add the eggs, beating well after each addition. In batches, add the flour mixture, alternating with the buttermilk and ending with the flour mixture.
• Pour the batter into the prepared cake pan. Bake until the cake is golden and a cake tester inserted into the center comes out clean, about 45 to 50 minutes. Transfer the cake to a wire rack and cool completely in the pan. Invert the cake onto the wire rack, then put it on a cake plate or platter. (Cooks Note: The cake can be prepared 1 day ahead. Cover tightly with plastic wrap and store at room temperature.)
• Topping: Combine the mango, water, sugar cream cheese and tequila, if using, in a blender or food processor. Blend until smooth and thick, adding extra water, if needed. Taste and adjust the sweetness with extra sugar, if needed.
• Spoon the mango topping evenly over the top of the cake and decorate with edible flowers, if desired
• Cut into slices and serve.

MEXICAN WEDDING CAKE

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.

MEXICAN CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350º.
• Generously grease and flour pans (see description above).
• Sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl.
• Place the butter and sugars in mixer bowl, fitted with paddle if possible, and beat until smooth and creamy.
• Add eggs, one at a time, beating well and scraping down sides of bowl before each addition.
• Add half the flour mixture and beat well, then add the milk, coffee and vanilla.
• Scrape down sides and add remaining flour mixture. Beat well.
• Pour batter into prepared pan(s). Transfer to oven and bake until cake pulls away from the sides, and tester comes out NOT QUITE clean, about 50-55 minutes for bundt pan, 45 minutes for 9x5, and 40 minutes for 8x4's. These times are not exact -- they may take up to 15 minutes longer!
• Cool for 20 minutes in pan, then invert on rack. Cool to room temperature.

MEXICAN POUND CAKE

Steps:

• 1. Preheat the oven to 350°. Grease and flour 2 small loaf pans (8 1/2 × 4 1/2 × 2 1/2 inches). In a large bowl, with an electric beater or mixer, combine butter and sugar until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla and beat until blended. 2. In a small bowl, whisk together the flour, baking powder, and salt. Using a wooden spoon or flexible rubber spatula, stir the dry ingredients into the egg mixture just until combined. 3. Transfer the batter to the prepared baking pans. Bake about 25 to 28 minutes, or until a tester inserted in the center comes out clean. Cool in pans on a rack to lukewarm, about 10 minutes. Remove the cakes from the pans and cool completely. Serve at room temperature. Store, well-wrapped in plastic, at room temperature, up to 5 days, or freeze wrapped and secured in a sealed freezer bag for 3 months.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MEXICAN POUND CAKE

Steps:

• 1. Preheat the oven to 350°. Grease and flour 2 small loaf pans (8 1/2 × 4 1/2 × 2 1/2 inches). In a large bowl, with an electric beater or mixer, combine butter and sugar until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla and beat until blended. 2. In a small bowl, whisk together the flour, baking powder, and salt. Using a wooden spoon or flexible rubber spatula, stir the dry ingredients into the egg mixture just until combined. 3. Transfer the batter to the prepared baking pans. Bake about 25 to 28 minutes, or until a tester inserted in the center comes out clean. Cool in pans on a rack to lukewarm, about 10 minutes. Remove the cakes from the pans and cool completely. Serve at room temperature. Store, well-wrapped in plastic, at room temperature, up to 5 days, or freeze wrapped and secured in a sealed freezer bag for 3 months.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MEXICAN POUND CAKE

Steps:

• Preheat oven to 325 degrees. Microwave chocolate baking squares at HIGH 1 minute and 15 seconds stirring at 15-second intervals.
• Beat butter 2 minutes. Gradually add granulated sugar, beating 5 to 7 minutes. Add eggs, 1 at a time beating just until yellow disappears.
• Stir in melted chocolate, chocolate syrup and vanilla.
• Combine flour and dry ingredients. Add to butter mixture alternately with buttermile. Beat at low speed just until blended. Pour batter into a greased and floured tube pan.
• Bake at 325 degrees for 1 hour and 10 minutes. Cool in pan for 10 minutes; remove from pan to wire rack, and let cool completely. Sprinkle with powdered sugar.

BUTTERMILK-MEXICAN CHOCOLATE POUND CAKE

Steps:

• Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.
• Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
• Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.
• Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.
• 2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed.

MEXICAN CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees. Generously grease and flour 2 - 9x5 loaf pans. Sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl. Place the butter and sugars in mixer bowl, fitted with paddle if possible, and beat until smooth and creamy. Add eggs, one at a time, beating well and scraping down sides and bottom of bowl before each addition. Add half the flour mixture and beat well, then add the milk, coffee and vanilla. Scrape down sides and add remaining flour mixture. Beat well. Pour batter into prepared pans. Transfer to oven and bake until cake pulls away from the sides, and tester comes out NOT QUITE clean, about 65-70 minutes. Cool for 20 minutes in pan, then invert onto rack. Cool to room temperature. Slice and serve with whipped cream and/or vanilla, chocolate or coffee ice cream. Muy Bueno!