This is a traditional Mexican cake recipe. It’s made with flour, eggs, sugar and butter.
The “best mexican wedding cakes” is a recipe that has been passed down through generations. The cake is made with a simple batter, and it’s topped with whipped cream and raspberry sauce.
Mexican wedding cakes that are perfectly buttery, wonderfully nutty, and ultra-soft are an amazing treat. These scrumptious shortbread biscuits, also known as Russian tea cakes, are a classic delicacy eaten throughout the holidays (they’re always a favorite around Christmas) and for other occasions.
Mexican wedding cakes are very simple to prepare, and chances are you already have all of the materials on hand to create these soft, melt-in-your-mouth treats. As a delicious treat in the afternoon, serve your Mexican wedding cakes with a cup of coffee or tea.
Origins of Mexican Wedding Cakes
Although these pastries are known as Mexican wedding cakes, they are not Mexican in origin. The biscuits, while being termed Russian tea cakes, do not originate in Russia.
Mexican wedding cakes, according to culinary historians, are based on a medieval Arab biscuit that inspired similar variants around the Mediterranean. Mexican wedding cakes have been a popular cookie in the United States since the first part of the twentieth century.
They’re a beloved traditional Christmas cookie because of their lovely powdered sugar topping that looks like snow.
Best Mexican Wedding Cakes Suggestions
Use margarine instead of butter to produce vegan-friendly Mexican wedding cakes.
Chocolate Mexican wedding cakes may be made using a dash of cocoa powder.
Swap the vanilla extract with almond extract or use a 50/50 combination in your recipe for a stronger almond taste.
If you want, you may substitute pecans or walnuts for the almonds.
Mexican Wedding Cakes: How to Store Them
Cool cookies and store in an airtight jar for up to a week. They’ll keep in the fridge for up to two weeks. Mexican wedding cakes may be kept frozen for up to three weeks.
Ingredients
room temperature butter
Dust with powdered sugar
Mexican Wedding Cakes: How to Make Them
Preheat the oven to 325 degrees Fahrenheit.
Step 1
Step 1
Preheat the oven to 325 degrees Fahrenheit.
In a large mixing bowl, cream together 12 cup powdered sugar and butter until light and fluffy.
Step 2
Step 2
Add the vanilla extract.
Step 3
Step 3
In a large mixing bowl, cream together 12 cup powdered sugar and butter until light and fluffy.
Season with salt.
Step 4
Step 4
Add the almonds.
Step 5
Mix in the flour.
Step 6
Step 6
Mix.
Step 7
Form the dough into 1-inch balls and place on a baking sheet.
Step 8
Step 8
Each ball should be placed with some space between them. Preheat oven to 350°F and bake for 13–17 minutes. The cookies should be firm but not golden brown. Allow to cool on a wire rack.
Step 9
Fill a basin halfway with powdered sugar. Using powdered sugar, roll each cookie.
Step 10
Step 10
Allow for a 15-minute cooling period. Once again, roll the cookies in powdered sugar.
Step 11
Serve and have fun!
Notes
This recipe may also be made using ground almonds.
“The traditional Mexican wedding cake is a rich, moist, and dense cake made with ground almonds, sugar, eggs, milk or cream, vanilla extract, butter and spices. The mixture is then baked in a tube pan.” Reference: traditional mexican wedding cake.
Related Tags
- mexican wedding cakes recipe betty crocker
- mexican wedding cakes history
- mexican wedding cake recipe with pineapple
- mexican wedding cakes cookies
- mexican wedding cakes with pecans
