MICHIGAN COTTAGE COOK

MICHIGAN COTTAGE COOK
SUMMER AT THE BEACH

Wednesday, June 20, 2012

BONNIE'S MEXICAN WEDDING CAKE---SUPER EASY, DELICIOUS, SERVE IT FROSTED, OR PLAIN WITH WHIPPED CREAN, OR AS THE BASE FOR STRAWBERRY SHORTCAKE---PERFECT FOR THE FIRST DAY OF SUMMER!!

This cake may become my favorite cake recipe. It has NO shorting, butter or oil in it. It can be thrown together in minutes, and you don't even have to get a mixer out. The cake is loaded with pineapple and nuts which adds a healthy note to it.

This wedding cake is extremely versatile:
SERVE IT FROSTED--Cream cheese frosting is superb:



For easy transport to functions, Bonnie puts the cake servings in cupcake papers.


SERVE IT PLAIN WITH WHIPPED--aerosol low fat whipped cream is great:







SERVE IT AS THE BASE FOR STRAWBERRY SHORTCAKE AND WOW EVERYONE:






Bonnie, a classmate from high school, made this cake for my birthday, thank you again, Bonnie. She also brought it to our Class of 1961 dinner at ST. George's Hall. I think Sue, our organizer of events for the Class of '61, should make it mandatory that Bonnie brings Mexican Wedding Cake to all our events. Those in favor say aye.





BONNIE’S MEXICAN WEDDING CAKE 

2 c flour
1 ½ c sugar, Bonnie and I use 1 ¼ c sugar
2 t baking soda
2 eggs
1 c walnuts, broken with fingers into big pieces
1 can (20oz) crushed pineapple with juice



 Ingredients:  Flour, sugar, baking soda, eggs, crushed pineapple with juice, and walnuts.


In a mixing bowl, mix flour, sugar and baking soda. Mix together well. Add eggs, walnuts, and pineapple. Mix well with a spoon. Spray a 9x13-inch baking pan with non-stick cooking spray. Put cake batter into pan. Bake in preheated 350° F. oven for 30 to 35 minutes. Top with be golden when done and toothpick inserted into center of cake will come out clean. Cool. Frost with cream cheese frosting, if desired.



 Break walnuts with fingers into large pieces.


 Bonnie and I use 1 1/4 c sugar. 

   Measure sugar, flour, and baking soda into a mixing bowl.


Mix well together the dry ingredients and add eggs.



 Add walnuts.




 Add pineapple with juice.



 Mix well all the ingredients.


 Spray a 9x13-inch baking pan with non-stick cooking spray.



 Pour cake batter into prepared pan.



 Bake in preheated 350 F oven for 30 to 35 minutes.  Top with be golden and toothpick inserted into center of the cake will be dry when cake is done.



 Frost with cream cheese frosting, if desired.


 Bonnie's Mexican Wedding Cake.



Enjoy!




 Enjoy!



Enjoy!

2 comments:

  1. One question I always get asked by brides is "Who makes the best wedding cakes?" I have a company I have worked with over the years and very happy.



    cupcakes boston

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  2. I love the animal decorations on your cakes. Wish I lived closer as I would love to have one of your cupcakes with the elephant on it. I hope you do a donkey too.

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