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There’s a funny story about the name of this recipe.
Over a decade ago, we were at my in-laws house and my mother-in-law served us “Mexican Wedding Cake,” a super-moist pineapple cake with cream cheese frosting and walnuts.
The cake was fantastic, but I was suprised to hear that it was called that. When I was a kid, my mom and I used to make Mexican Wedding Cakes, and I even brought some to the Spanish Food Fair in middle school. They were were little cookies coated in powdered sugar, like in this video.
The Mexican Wedding Cakes *I* Knew
But whatever the cake was called, my husband devoured it and told me to get the recipe, so I started making it myself. It never lasted longer than 24 hours after I baked it.
Years later, we were at my in-laws again, and my mother-in-law casually said as she was flipping through her cookbook, “Oh, I got the name wrong for this cake … it’s Hawaiian Wedding Cake, not Mexican Wedding Cake.”
Ah-ha!! I knew it!
But now we all had a dilemma. We had spent years calling it “Mexican Wedding Cake,” and that was even what it was labeled in my cookbook.
What were supposed to call this cake now? Should we continue calling it by the name we knew it as, even though now we knew it was wrong? Should we suddenly start calling it “Hawaiian Wedding Cake” and risk everyone responding with, “Huh?”
Or should we call it “Hawaiian Wedding Cake That We Thought was Mexican Wedding Cake”? (Which, in fact, does seem like what we often do call it.)
Either which way, we all scarf it down like pigs any time I make it. Here’s the recipe:
Hawaiian Wedding Cake
2 cups flour
2 cups sugar (that’s an awful lot; I reduce it a little)
1 teaspoon baking soda
1 teaspoon vanilla
20 oz can crushed pineapple with juice
1/2 cup walnuts or pecans
Mix everything except the nuts in a bowl with a spoon.
Bake in a 9×13 pan at 350 for 45 minutes.
Frost cake (see below), then sprinkle with nuts
3/4 stick of butter
3 oz softened cream cheese cream
2 cups powdered sugar
|Whatever the name is, we call it YUM!|