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Recipe
Mexican Wedding Cake Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 923g | |
| Calories 2778 | |
| Calories from Fat 499 | 18% |
| Total Fat 59.07g | 74% |
| Saturated Fat 7.0g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 328mg | 109% |
| Sodium 2633mg | 110% |
| Potassium 896mg | 26% |
| Total Carbs 529.35g | 141% |
| Dietary Fiber 16.2g | 54% |
| Sugars 325.47g | 217% |
| Protein 42.91g | 69% |
Ingredients Convert Measures
- 2 c. flour
- 1 1/2 c. sugar
- 2 lg. Large eggs
- 2 teaspoon baking soda
- 2 teaspoon vanilla
- 1 (20 ounce.) can crushed pineapple, undrained
- 4 1/2 ounce. pecans or possibly walnuts
Directions
- 2 c. sugar if unsweetened pineapple; 1 c. sugar works just fine, not so sweet.
- Mix all together and bake for 35 to 40 min at 350 degrees in a 9x13 inch greased and floured pan.
