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Mexican Wedding Cakes


250g butter
¾ cup sugar
1 tablespoon brandy or vanilla essence
2 cups sifted flour
1 cup chopped almonds
1 cup chopped pecan nuts
½ tsp salt
Icing sugar to coat


  1. Cream the butter, brandy and sugar until light and fluffy.
  2. Stir in the nuts, flour and salt, and mix well.
  3. Roll into small balls and place on a baking sheet.
  4. Cook at 180°C for about 20 minutes.
  5. Cool completely and then roll in icing sugar.
  6. Keep in an airtight container, liberally doused with icing sugar.