Mexican Wedding Cake

Cake

2 eggs or (for sugar free) separate eggs & whip whites to stiff peaks

2 cups sugar or 1 cup Pyure

2 tsp GF vanilla

2 cups flour or 2 cups Trader Joe’s Gluten Free All Purpose Flout or 2 cups Bob’s Red Mill 1 to 1 Gluten Free Flour or 2 cups ATK flour + 1 tsp xanthan gum (See Notes)

2 tsp baking soda

Crushed pineapple, 20 oz can, with juice

Blend eggs, sugar & vanilla together in mixing bowl.

Whisk together flour, xanthan gum & baking soda.

Alternate adding flour & pineapple to first mixture until well blended.

Bake in 9x13” pan prepared with GF baking spray at 350° for about 30 minutes. (Toothpick stuck in middle of cake should come out clean)

Cool completely on wire rack.

Frosting

Beat all ingredients together for 2-5 minutes, until smooth:

            8 oz cream cheese, softened

            ½ cup butter

            1 tsp GF vanilla

            1 cup sugar or 1 cup SF powdered sugar

Frost cake & chill.

Notes:

I have no idea why this is cake is called “Mexican Wedding Cake”. I have asked my Mexican friends, but they had never heard of it – haha! It was my mom’s recipe, but I don’t know where she got it, & I mean no disrespect by the name. And it is my favorite cake! It’s so moist & the frosting is perfectly sweet & smooth!

The flavor of this cake is fantastic will all of the flours mentioned. The biggest difference is the texture. The Trader Joe’s & ATK flours will yield a slightly lighter cake, where the Bob’s flour will be very dense. All are delicious, according to my taste testers, it’s a matter of your preference for the texture.

Sometimes an entire cake is just too much! Like for a smaller family or a gathering of just a few friends. But this recipe is easy to cut in half! (An 8 oz can of crushed pineapple works well, even though it is a little less than half of what the full recipe calls for.) Just bake in an 8x8” pan.