These individual cakes have a delicate flavor, thanks to the combination of walnut and vanilla. Traditional Mexican wedding cakes are also known by many other names, including teacakes, pecan sandies, Swedish teacakes, wedding cakes, snowballs, Italian butternuts, Viennese sugar balls, and Russian tea cakes.
These are served at Christmas and at parties and fiestas, such as wedding celebrations and christenings, but can also be enjoyed as a snack. This Mexican wedding cake recipe uses walnuts but pecans can also be used, depending on personal preference. The key to a successful Mexican wedding cake recipe is to ensure you use the best quality butter you can find and a pure vanilla extract rather than an artificial type.
- Butter 1 cup
- Confectioners’ Sugar 8 tablespoons
- All-Purpose Flour 2 cups
- chopped Walnuts 2 cups
- Vanilla Extract ½ teaspoon
- Preheat oven to 350 degrees F (180 degrees C).
- Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
- Bake for 10-12 minutes.
- Cool completely then roll in additional confectionary sugar.
Traditional Mexican wedding cakes are almost the same as Russian teacakes. Mexican wedding cake is usually a buttery cookie in a ball shape, which melts in the mouth, and the traditional Mexican wedding cake recipe is easy to follow. The term “Mexican wedding cake” has been appearing in cookbooks since the 1950s, when Russian/American relations were strained but Tex Mex cuisine was starting to gain popularity throughout the United States.
Traditional Mexican wedding cakes are usually fruit-based and soaked in rum, rather than the cookie-like equivalent the recipe conjures up today. When a Mexican couple marries, they will have one large main cake to share with everyone and an assortment of cookie-type cakes too to eat with coffee after the main wedding cake or dessert. Russia, Greece, and the Balkans all produce similar melt-in-your-mouth versions of Mexican wedding cake.