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Mexican Wedding Cake

Mexican Wedding Cake

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Yield: 12

12 tomatoes

I had never even heard of Mexican Wedding Cake until quite recently but let me tell you… it was love at first slice. Not to be confused with the powdered sugar Mexican Wedding Cookies, this cake gets its flavor from pineapple and pecans that are folded into a sweet and fruity batter. Once the cake is baked it’s pierced with holes to allow the decadent cream cheese buttercream frosting to seep in. The results are delicious. Prep: 15 Cook: 40

Cake:

  • 2cups flour
  • 2cups white sugar
  • 2eggs
  • 2tsp baking soda
  • ½tsp salt
  • 1cup pecans, finely chopped
  • 16oz crushed pineapple with juice

Frosting:

  • 16oz cream cheese (2 packages)
  • 2cups of powdered sugar
  • 1cup butter (2 sticks), softened


Cake:
Preheat oven to 350°F and grease a 9×13 baking dish.

In a large bowl, mix flour, sugar, baking soda, and salt.

Add eggs and pineapple. Mix until just combined, then fold in the chopped pecans.

Transfer batter to the prepared dish and bake for 40-45 minutes.

Frosting:
As cake bakes, mix the frosting ingredients until smooth.

Pierce the top of the cooked cake with a fork all over. Pour frosting onto cake while still hot and spread into an even layer.

Allow cake to cool before serving.

Refrigerate after cooling.

Silver Palate Carrot Cake

Silver Palate Carrot Cake

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Yield: 10 to 12 Servings

Adapted from: Silver Palate

A spectacular cake.


Carrot Cake:

  • butter, for greasing the pan
  • 3cups unbleached AP flour
  • 3cups sugar
  • 1tsp salt
  • 1TBS baking soda
  • 1TBS ground cinnamon
  • 1½cups corn oil
  • 4large eggs, lightly beaten
  • 1TBS vanilla extract
  • 1½cup shelled walnuts, chopped
  • 1½cup shredded coconut
  • 1⅓cup pureed cooked carrots
  • ¾cup drained crushed pineapple
  • cream cheese frosting (recipe follows)

Cream Cheese Frosting:

  • 8oz cream cheese, at room temperature
  • 6TBS unsalted butter, room temperature
  • 3cups confectioners’ sugar
  • 1tsp vanilla extract
  • ½lemon, juice of


Cake

Preheat oven to 350°F. Grease two 9-inch springform pans.

Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots and pineapple.

Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.

Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.

Frosting

Cream together the cream cheese and butter in a mixing bowl.

Slowly sift in the confectioners’ sugar and continue beating until fully incorporated. The mixture should be free of lumps.

Stir in the vanilla, and lemon juice if desired.