"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mexican Wedding Cake Recipe

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

Del Sawka
Added: Monday, July 23, 2007


2 cups all-purpose flour
2 cups granulated sugar
2 whole eggs or substitute
2 tsp vanilla
2 tsp baking soda
20 oz. can crushed pineapple with juice
1 cup chopped nuts

cup margarine
8 oz. cream cheese, softened
1 cup confectioner's sugar
1 tsp vanilla

Cake: Beat eggs and sugar until well blended. Sift baking soda with flour. Add flour mixture alternately with pineapple to eggs and sugar. Beat until blended. Stir in nuts and vanilla. Bake in greased jelly roll pan at 350 degrees for 30 minutes.

Frosting: Mix cream cheese with margarine. Add sugar and vanilla and beat until well blended. Sprinkle chopped nuts on top if desired.




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