ITALIAN WEDDING CAKE MARTINI
This delicious cocktail tastes just like an Italian wedding cake cookie!
Provided by SIDNEY01
Categories World Cuisine Recipes European Italian
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Pour the vodka, cranberry juice, pineapple juice, amaretto, and creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
Nutrition Facts : Calories 270.5 calories, Carbohydrate 22.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 2.8 mg, Sugar 20.5 g
ITALIAN WEDDING CAKE
This is a bride's cake. It was served at a very dear friends wedding.
Provided by BOSQUE
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
- In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
- Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
- To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.
Nutrition Facts : Calories 1043.7 calories, Carbohydrate 118 g, Cholesterol 164.2 mg, Fat 61.6 g, Fiber 3.4 g, Protein 10.4 g, SaturatedFat 21.1 g, Sodium 684.3 mg, Sugar 94.3 g
ITALIAN WEDDING CAKE
Steps:
- Preheat oven to 350 degrees F.
- Lightly coat 2 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping down sides of the bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans. Bake in preheated oven for 31 to 36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely.
- In a small bowl, stir together remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with 1/2 cup of frosting and stack on top of the next layer. Use remaining frosting to frost the entire outside of cake. Slice and serve.
CARRABBA'S ITALIAN WEDDING CAKE MARTINI
This is the correct recipe for the Italian wedding cake martini, I tried the others and something was not quite right. So I just asked the bartender at Carrabba's and she wrote it down for me! So just combine the following in a martini shaker and wala!
Provided by alofaso
Categories Beverages
Time 1m
Yield 1 martini, 1 serving(s)
Number Of Ingredients 3
Steps:
- Combine the ingredients in a martini shaker full of ice. Shake and serve.
Nutrition Facts : Calories 191.2, Fat 0.2, Sodium 3.8, Carbohydrate 17.9, Fiber 0.2, Sugar 15.4, Protein 0.3
ITALIAN WEDDING CAKE
This cake is moist and very dense and the longer it is refridgerated the better it becomes. Everytime I we have a potluck this is what I am requested to make. If you don't want to make the cream cheese frosting from scratch you can use canned, I prefer Betty Crocker, but taking the extra time to make your own is well worth it....
Provided by Donata Natalino
Categories Cakes
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350
- 2. Lightly coat 3 8 inch cake pans with cooking spray: set aside
- 3. In a large bowl, combine cake mix, 1 stick of butter, buttermilk, egg whites and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping down sides of the bowl as needed.
- 4. Continue beating on medium speed for 2 minutes. Fold in crushed pineapple, coconut and 1 cup of pecans. Pour batter in the prepared cake pans. Bake in preheated oven for approx. 30 - 35 minutes or until tester inserted in middle comes out clean. Cool in pans 10 minutes, then turn out on to a wire rack to cool.
- 5. While cake is cooling, cream together remaining butter and cream cheese. Add vanilla and confectioners sugar until blended and smooth. If your frosting is too thick add a teaspoon of milk at a time until it reached the desired consistency.
- 6. Frost layers and outside of cake. Add remaining pecans as garnish on outside of cake. If desired pecans can be added to frosting instead.
ITALIAN WEDDING CAKE MARTINI
I had one of these at Carfabas and now it's my favorite drink. Tastes just like an Italian Wedding Cake.
Provided by VonnieFL
Categories Beverages
Time 1m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 3
Steps:
- Shake over ice and serve.
Nutrition Facts : Calories 166.7, Fat 0.1, Sodium 3.1, Carbohydrate 12.8, Fiber 0.1, Sugar 12, Protein 0.1
ITALIAN WEDDING CAKE
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside. 2. In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans. 3. Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely. 4. To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.
ITALIAN WEDDING CAKE
This recipe was personally prepared by Marian DeSnyder for the September 2015 meting with the Curious Cuisiners. Food Network Sandra Lee Recipe.
Provided by shecooks curiouscooks @rosecuriouscooks
Categories Cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly coat 2 (8 inch) cake pans with cooking spray. Set aside.
- In a large bowl, combine cake mix, butter, buttermilk, egg whites and extracts. Beat with an electric mixer for 30 seconds, scraping down the sides of the bowl as needed. Beat on medium speed for 2 minutes.
- Fold in crushed pineapple, coconut and one cup pecans. Divide batter into the two cake pans. Bake in preheated oven 31 to 36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely
- Frost with Cream Cheese frosting and spread chopped pecans over the top.
ITALIAN WEDDING CAKE RECIPE - (4.5/5)
Provided by jubies09
Number Of Ingredients 11
Steps:
- Directions Preheat oven to 350 degrees F. Lightly coat 2 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping down sides of the bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans. Bake in preheated oven for 31 to 36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely. In a small bowl, stir together remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with 1/2 cup of frosting and stack on top of the next layer. Use remaining frosting to frost the entire outside of cake. Slice and serve.
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