Mexican Wedding Cake

This is a wonderful recipe. My mom got it from a lady she worked with years ago. The recipe card is becoming worn and I am posting so it is not lost forever. This is a very moist cake.

• Ready In: 50 mins
• Serves: 15

Ingredients

• Cake

• 1  cup flour
• 2  cups sugar
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 2  eggs
• 1 (20 ounce) can pineapple, crushed
• 1  cup golden raisin
• 1  cup pecans, chopped

• Icing

• 1⁄2 cup butter
• 8  ounces cream cheese, softened
• 1  teaspoon vanilla
• 2  cups powdered sugar

Directions

1. Preheat oven to 350 degrees.
2. Sift together flour, soda, sugar, and salt.
3. In a seperate bowl beat eggs, and stir in pineapple, raisins, and chopped pecans.
4. Slow mix dry ingredients into egg mixture and beat to combine.
5. Pour mixture in 9 x 13 baking dish, and bake for 30 minutes, or until knife inserted into middle of cake comes out clean.
6. While cake is cooling prepare icing.
7. In a large bowl cream together butter, cream cheese, and vanilla until smooth.
8. Add in powdered sugar and mix to combine.
9. Do not ice cake until it has completely cooled.