Mexican Wedding Cake

Name: Mexican Wedding Cake
Ingredients: 15g melted butter mixed with 1 teaspoon plain flour; 310g plain wholemeal flour (unsifted); 2 teaspoons bicarbonate of soda; 165g brown sugar; 2 eggs, at room temperature, lightly whisked; 85g slivered almonds; 100g coarsely chopped glace ginger; 450g tin crushed pineapple in natural juice, (with its juice); 75g butter, at room temperature; 250g cream cheese, at room temperature; 125g icing sugar, sifted; 2 teaspoons natural vanilla extract or essence

bakeclub.com.au

Prep 15 mins (+1 hour cooling)Bake 40minMakes 10 serves This cake was shared by Hannah Scott as part of her Make Me a Baker program homework for Module 5."This

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bakeclub.com.au.

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