Mexican Wedding Cake Recipes

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MEXICAN WEDDING CAKE



Mexican Wedding Cake image

Delicious moist cake that can be for breakfast, brunch, or desert. Rich and sweet with a fruity flavor. Great with a good cup of coffee!

Provided by Donna Luckadoo

Categories     Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
2 cups granulated sugar
2 eggs
2 teaspoons baking soda
1 cup crushed pecans
1 (16 ounce) can crushed pineapple
2 (8 ounce) packages soften cream cheese
2 cups confectioners' sugar
1 cup of softened butter or 1 cup margarine

Steps:

  • SIFT TOGETHER flour, soda, and sugar, and then add pecans.
  • Next add slightly beaten eggs and the crushed Pineapples.
  • Pour batter into a 9x13 cake pan that has been greased and flour.
  • Bake 40 minutes at 350 degrees; cake will be dark.
  • While cake is still hot, using a fork punch holes in top of cake.
  • Mix icing with mixer until smooth and spread on cake while it is still hot!
  • Let cake cool and serve.
  • Enjoy!

MEXICAN WEDDING CAKES II



Mexican Wedding Cakes II image

Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioner's sugar. These look nice when placed on a tray in the mini paper cupcake liners.

Provided by Julie Lavado

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 21

Number Of Ingredients 5

1 cup butter, softened
8 tablespoons confectioners' sugar
2 cups all-purpose flour
2 cups chopped walnuts
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
  • Bake for 10-12 minutes.
  • Cool completely then roll in additional confectionary sugar.

Nutrition Facts : Calories 207.7 calories, Carbohydrate 13.7 g, Cholesterol 23.2 mg, Fat 16.3 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 62.8 mg, Sugar 3.3 g

MEXICAN WEDDING CAKES



Mexican Wedding Cakes image

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

Time 45m

Yield about 6 dozen.

Number Of Ingredients 6

2 cups butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
4 cups all-purpose flour
1 cup finely chopped pecans
Additional confectioners' sugar

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, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

MEXICAN WEDDING CAKE



Mexican Wedding Cake image

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

2 cups flour
2 teaspoons baking soda
2 eggs, beaten
1 (20 ounce) can crushed pineapple
1 1/2 cups sugar
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
4 tablespoons butter, softened
1 teaspoon vanilla

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 COOKIES



Mexican Wedding Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 40 cookies

Number Of Ingredients 8

2 sticks (1 cup) salted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon vanilla extract
Zest of 1 orange
2 cups all-purpose flour
Pinch of kosher salt
2/3 cup finely chopped pecans
1/2 cup powdered sugar

Steps:

  • Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes. Beat in the vanilla and orange zest until fully combined.
  • In a separate bowl, whisk together the flour and salt. Add the flour mixture gradually to the mixer until just incorporated. Fold in the chopped pecans by hand.
  • Using a tablespoon-sized cookie scoop, portion the dough onto a baking sheet. Chill in the refrigerator for at least 15 minutes.
  • Divide the chilled dough between 2 baking sheets, leaving about 1/2 inch between each cookie. Bake until just golden, about 12 minutes. Allow to cool completely.
  • Once the cookies have cooled, place the powdered sugar into a shallow dish. Roll each cookie in the powdered sugar until completely coated. Enjoy!

MEXICAN WEDDING CAKE



Mexican Wedding Cake image

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

2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 cups white sugar
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup white sugar
½ cup butter
1 cup evaporated milk
1 cup flaked coconut
1 teaspoon vanilla extract
½ cup chopped pecans

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

CHOCOLATE MEXICAN WEDDING CAKES



Chocolate Mexican Wedding Cakes image

These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. -Joanne Valkema, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
1-3/4 cups confectioners' sugar, divided
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup baking cocoa
1/2 teaspoon salt
1-1/4 cups finely chopped pecans or almonds
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts., Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set., In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 103 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 59mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

MEXICAN WEDDING CAKES



Mexican Wedding Cakes image

Categories     Cake     Bake     Wedding

Yield makes 24

Number Of Ingredients 7

1 cup pecan halves (about 4 ounces)
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature
Confectioners' sugar, for coating

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. Dough can be frozen, tightly wrapped, up to 3 months.
  • Preheat oven to 325°F, with racks in upper and lower thirds. Scoop off level tablespoons of dough, and roll into balls. Space 1 1/2 inches apart on two large baking sheets. Bake, rotating sheets from top to bottom and front to back halfway through, until just lightly golden around edges, 20 to 25 minutes.
  • Cool 5 minutes on sheets; transfer to a wire rack to cool completely. Place confectioners' sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess each time. Cookies can be stored up to 1 week at room temperature in an airtight container, between layers of waxed or parchment paper.

MEXICAN WEDDING CAKES



Mexican Wedding Cakes image

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

1 cup pecan halves
1 cup all-purpose flour, spooned and leveled
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar

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 CAKES



Mexican Wedding Cakes image

Categories     Cookies     Mixer     Nut     Dessert     Bake     Wedding     Pecan     Spring     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 4 dozen

Number Of Ingredients 6

1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground
1/8 teaspoon ground cinnamon

Steps:

  • Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
  • Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
  • Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)
  • Sift remaining cinnamon sugar over cookies and serve.

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