Mexican Wedding Cakes

Mexican Wedding Cakes Recipe

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Traci Coleman


This is a recipe from my husband's great-grandmother. I've not made it myself, but her recipes always net fabulous results, and they're often very traditional.
This is a triple recipe - smaller portion recipe is noted at the end of the directions.

★★★★★ 1 vote


1 1/2 lb
stick margarine
6 c
all purpose flour
1 Tbsp
1 c
plus 2 tablespoons of powdered sugar
3 c
finely chopped nuts

How to Make Mexican Wedding Cakes


  • 1Mix all ingredients together - using your hands works best.
  • 2Form into balls the size of large walnuts - place on greased cookie sheet. If desired 1/2 of a candied cherry pressed into the top of each ball gives them a festive air for holidays.
  • 3Bake at 350 just until set and very lightly golden brown on the bottom.
  • 4After they have cooled - and best just before serving - roll in sifted powdered sugar.
  • 5NOTE: This is a triple recipe. For smaller amount, use 1/2 lb margarine, 6 Tbsp powdered sugar, 2 cups of flour, 1 cup nuts and 1 tsp of vanilla.

Printable Recipe Card

About Mexican Wedding Cakes

Course/Dish: Cakes
Other Tag: Quick & Easy