Mexican Cooking – Fruit Cake

Who doesn’t love fruit cake? Ok, well I do like fruitcake, even the kind with the strange colored fruit pieces in it. Here is a recipe for Mexican fruitcake which bears little resemblance to the kind that is the subject of jokes around this this time of year. The fruit is crushed pineapple.

Mexican Fruit Cake

2 cups Self-rising flour

2 cups Sugar

2 eggs

2 cups Crushed pecans

2 tsp Baking soda

2 Cans (20 ounce size) crushed pineapple, undrained

Directions

Preheat oven to 350 degrees. Add all the ingredients in a mixing bowl and mix well. Pour into a greased and floured 9 x 13 inch pan. Bake at 350 degress for 40 minutes. Let cool and ice with cream cheese icing.

Cream cheese icing

8 ounce block of cream cheese, room temperature

1 box Confectioners’ sugar

1 stick of Butter

1 tsp Vanilla

Mix ingredients in a small bowl and beat until smooth. Spread on top of cooled fruit cake.

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