Mexican Wedding Cake

Share this recipe!

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 sturdy but moist cake is a real crowd pleaser and a favourite in my family. To be honest, I’m not exactly sure why it’s called a Mexican Wedding Cake as I don’t think it’s traditionally served at weddings, but since my family usually make it for family gatherings and celebrations, the name has stuck. It’s super easy to make using the measure and beat method."


  • 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


  1. Preheat oven to 180°C (160°C fan-forced). Brush a 2 litre (8 cup) fluted ring or bundt tin with the melted butter and flour mixture to grease.
  2. Place the flour, bicarbonate of soda, brown sugar, eggs, almonds, glace ginger and crushed pineapple into a mixing bowl and use an electric mixer to beat on low speed until well combined.
  3. Pour the cake batter into the prepared tin. Bake in preheated oven for 40 minutes or until a skewer inserted into the cake comes out clean.
  4. Stand the cake in the tin for 5 minutes before turning onto a wire rack to cool (this will take about an hour).
  5. Meanwhile, to make the Icing, use an electric mixer to beat the butter, cream cheese, icing sugar and vanilla until pale and creamy.
  6. Once cake has cooled completely, use the back of a metal spoon to gently spread the icing all over the cake. Serve in slices.

Baker's Tips

  • This cake will keep in an airtight container in the fridge for up to 3 days. Serve at room temperature.


Hannah Scott (aka @thefoodstoryteller) won a scholarship to BakeClub's Make Me a Baker program thanks to SBS Food. Her rustic approach to baking is partly to thank for winning her the top spot in the competition. Stay tuned to Instagram and the blog to follow her Make Me a Baker journey over the next 6 months! In the meantime, click here to get to know a little more about her. 

To find out more about how you can be part of a future Make Me a Baker program, click here.

Photography by Hannah Scott.