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 CAKES
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
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
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 WEDDING CAKES II
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
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
HAWAIIAN WEDDING CAKE
"I got this wonderful recipe from a cousin whose husband was Hawaiian," notes JoAnn Desmond from Madison Heights, Virginia. "I've changed it some to reduce the fat and calories, but it still tastes as rich as the original. It's very simple to make...and guests will love it. Enjoy!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, buttermilk, egg whites and egg beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat cream cheese until fluffy. Gradually beat in milk add pudding mix until well blended. Spread over the cake. Top with pineapple and whipped topping. Sprinkle with coconut. Store in the refrigerator.
Nutrition Facts : Calories 221 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 378mg sodium, Carbohydrate 38g carbohydrate, Fiber 1g fiber), Protein 6g protein.
MEXICAN WEDDING CAKE
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
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!
OAXACAN WEDDING CAKE
Make and share this Oaxacan Wedding Cake recipe from Food.com.
Provided by Chuck Hughes
Categories Dessert
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- With the rack in the middle position, preheat the oven to 350 degrees F (180 degrees C). Butter and line an 8-inch (20-cm) springform pan with parchment paper.
- For the batter:.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, cream the butter and granulated sugar with an electric mixer. Add the eggs, one at a time, beating until the mixture is very light and fluffy, about 2 minutes. On low speed, add the dry ingredients alternately with the milk and vanilla.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Let cool for 10 minutes. Unmold and cool completely on a wire rack.
- For the coffee chantilly:.
- In a large bowl, whisk the cream with the powdered sugar, coffee and vanilla extract until soft peaks form. Set aside.
- For the strawberries:.
- Toss the strawberries with the granulated sugar and vanilla seeds.
- To assemble the cake, spread half of the coffee chantilly in the center of one slice of cake. Garnish with half of the sliced strawberries and half of the chopped walnuts. Layer with a second slice of cake and repeat with the remaining chantilly. Garnish with whole fresh strawberries and walnuts.
Nutrition Facts : Calories 31.1, Fat 2.1, SaturatedFat 0.6, Cholesterol 69.8, Sodium 26.7, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 2.5
OAXACAN WEDDING CAKE
Provided by Chuck Hughes
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- With the rack in the middle position, preheat the oven to 350 degrees F (180 degrees C). Butter and line an 8-inch (20-cm) springform pan with parchment paper.
- For the batter: In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, cream the butter and granulated sugar with an electric mixer. Add the eggs, one at a time, beating until the mixture is very light and fluffy, about 2 minutes. On low speed, add the dry ingredients alternately with the milk and vanilla.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Let cool for 10 minutes. Unmold and cool completely on a wire rack.
- For the coffee chantilly: In a large bowl, whisk the cream with the powdered sugar, coffee and vanilla extract until soft peaks form. Set aside.
- For the strawberries: Toss the strawberries with the granulated sugar and vanilla seeds.
- To assemble the cake, spread half of the coffee chantilly in the center of one slice of cake. Garnish with half of the sliced strawberries and half of the chopped walnuts. Layer with a second slice of cake and repeat with the remaining chantilly. Garnish with whole fresh strawberries and walnuts.
OAXACAN CHOCOLATE MOCHA CAKE
Steps:
- Preheat oven to 425 degrees. Line a 9-inch round cake pan with parchment paper. Place a large heatproof mixing bowl over simmering water, or on the top of a double boiler. Stir together chopped chocolate and butter, until melted. Remove from the heat. Place a mixing bowl over warm tap water. Add eggs and beat with an electric mixer, until light in color and tripled in volume, about 3 minutes at medium speed and then high speed for another 5 minutes. Gently fold half of the eggs into the chocolate mixture.
- Then fold in espresso beans. Add the remaining eggs, folding gently, until a few streaks remain. Be careful not to overmix. Pour batter into the cake pan. Place cake pans in a bain marie (water bath). Place in the oven and bake for 5 minutes. Cover the cake pan with aluminum foil and bake, still in the bain marie, and additional 10 minutes. Set aside to cool on a rack for 45 minutes, then refrigerate for at least 6 hours, to overnight. Turn oven down to 350 degrees. On a baking sheet spread pecan halves. Toast until golden, about 10 - 15 minutes. Set aside to cool. To remove cake from pan, place the pan over a low burner for a moment or two. Run a sharp knife around the inside edge to loosen the cake. Invert onto a platter.
- Whisk the crema or creme fraiche with the sugar and vanilla until peaks form. Pile the stiff cream on the chocolate cake. Then, using a spatula, spread it out to the edges to make a thick even layer of cream over the top, being careful not to drip the white cream onto the sides of the cake. Refrigerate for 10 minutes to set. Arrange pecan halves on top of the cream to form a circle around the outside edge. Dip your fingertips or a fork into the melted chocolate and drizzle over the center in a free-form pattern. Refrigerate until serving time. The finished cake can be held overnight.
- In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
MEXICAN WEDDING CAKES
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
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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