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Italian Wedding Cake
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Recipe Information
Angela Creighton

Serves/Makes:1 13 x 9 inch cake

  • 2 large eggs
  • 2 cups (475 ml) sugar
  • 20 oz (560 grm). can crushed pineapple
  • 2 cups (475 ml) flour
  • 2 tsp (10 ml). baking soda
  • 1/4 tsp (1 ml). salt
  • 1/4 tsp (1 ml). nutmeg
  • 1 cup (225 ml) chopped nuts (pecans or walnuts)
  • Penuche Icing:
  • 1/2 cup (125 ml) margarine
  • 1 cup (225 ml) brown sugar
  • 1/4 cup (60 ml) milk
  • 1-3/4 cups (425 ml) powdered sugar
  • Beat eggs and sugar until thick and creamy.
  • Stir together flour, baking soda, salt, nutmeg and nuts.
  • Mix crushed pineapple into egg-sugar mixture.
  • Then stir in flour mixture until well blended.
  • Grease a 9 inch x 13 inch baking pan.
  • Pour in batter and bake at 350 degrees (175 C.) approximately 30-35 minutes.
  • Cool.
  • Frost with Penuche Icing.
  • Frosting:
  • Melt margarine in saucepan.
  • Add brown sugar and bring to a boil.
  • Reduce heat and simmer for 2 minutes, stirring constantly.
  • Stir in milk and again bring to a boil, stirring.
  • Turn off heat and let cool for a few minutes.
  • Then gradually add powdered sugar.
  • Beat until right consistency for spreading.
  • If necessary, add a tspful or two of hot water while stirring.

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