"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexican Fruit Cake Recipe

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This recipe for Mexican Fruit Cake, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Empson
Added: Sunday, December 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
2 c. flour
2 c. sugar
1 tsp. soda
2 eggs
1 20 oz. can crushed pineapple (do not drain)
1 small pkg chopped pecans

FROSTING:
1 8 oz. pkg. cream cheese, softened at room temp.
2 c. powdered sugar
1 stick margarine
1 tsp. vanilla

Directions:
Directions:
Preheat oven to 350. Combine all cake ingredients and mix with a spoon. Pour into a 13X9" pan and bake for 30 to 35 minutes.

Blend frosting until smooth and spread over cake while cake is still hot.

Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This cake is easy to make and very moist.

 

 

 

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