We recently had two sisters as guests, Phoebe and Joann, who were a delight to talk to. Phoebe told me about a cake that she makes that is incredibly simple to make, very rich, and pleases all of her guests. She was right. She knows her stuff. It’s called Mexican Wedding Cake, though I suspect that it has nothing to do with Mexican weddings. It is made with an entire large can of crushed pineapple, and it looks like the batter will produce a light-colored cake. But it doesn’t. It produces a very dark, caramelized cake that is delicious when served with cream cheese icing.
Our recent guests, Erik and Lisa, had some and Lisa asked for the recipe – so here it is. Thank you Phoebe and enjoy it Lisa.
Mexican Wedding Cake
2 c. all [purpose flour
2 c. sugar
2Tbs. Baking soda
1 tsp. Vanilla extract (I use vanilla paste)
1 can (20 oz.) crushed pineapple DO NOT DRAIN
1 cup. Roughly chopped pecans
9′ x13” metal baking pan, lined with parchment
350 F. 35 minutes
Cream Cheese frosting
1 stick (½ cup) unsalted butter
8 oz. Philadelphia cream cheese
1 Tbs. Vanilla extract (I use vanilla paste)
3 cups powdered confectioner’s sugar
To make icing – Beat all of the ingredients in an electric mixer in order, starting with the butter. Beat until light and fluffy. Spread onto completely cooled cake.
Try making this cake youirsself. It’s incredibly simple! Or, come visit us at Leith Hall and I’ll make it.