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Mexican Fruit Cake Recipe

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

Contributor:  
Contributor:  
Mrs. Doris Schaffer

Category:
Category:

Ingredients:  
Ingredients:  
20 oz can crushed pineapple
2 tps baking soda
2 cups flour
2 cups sugar
2 eggs
1 cup pecans, chopped
cup coconut

Frosting:
1 (8-oz) package cream cheese, room temperature
1 stick butter, room temperature
1 tsp vanilla
2 cups powdered sugar

Directions:
Directions:
Pour can of undrained crushed pineapple into a large mixing bowl. Add soda, flour, sugar, eggs, pecans, and coconut. Pour into a greased and floured 13x9x2- inch pan.

Frosting:
Blend cheese and butter. Add vanilla and sugar. Beat. Frosting should be done when cake comes out the oven.

Preparation Time:
Preparation Time:
350 degrees for 40-45 minuets

 

 

 

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