"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexican Wedding Cake Recipe

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This recipe for Mexican Wedding Cake, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemary Burr
Added: Tuesday, July 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
16 oz. crushed pineapple with juice
2 tsp. baking soda
2 cups sugar
2 cups flour
2 eggs, unbeaten
1 c. nuts, chopped

Icing:
3 oz. cream cheese, softened
1 stick butter, unsalted
1 tsp. vanilla
2 cups powdered sugar

Directions:
Directions:
Preheat oven to 350F.
Cake:
1. Mix together pineapple, with juice, and baking soda. Let fizz.
2. Add the rest of the ingredients and mix by hand.
3. Pour mixture into a greased and floured 9 x 13" pan.
4. Bake at 350F for 30 minutes or until a toothpick comes out clean. Cool the cake completely before using icing. Keep the cake refrigerated.

Icing:
Mix ingredients together well and spread over cake.

 

 

 

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