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Results 21 - 30 of 95 for mexican fruit cake
Beat eggs. Mix in next ... 350°F for 40 minutes; cool. Mix softened butter and cream cheese with sugar and vanilla. Cover cake. Keep refrigerated.
Beat eggs. Add and beat sugar. Add baking soda, flour, pineapple and pecans. Mix well. Bake at 350 in 9 X 13 pan. Cool. Icing: Cream ...
Mix all ingredients; grease and ... on top of Mexican Fruit Cake. NOTE: If you prefer ... less sweet, use 1/2 to 3/4 box of confectioners' sugar.
Mix pineapple and sugar together ... at 350°F for 45 minutes. Blend well and spread on cooled cake. Sprinkle with chopped nuts and coconut.
Mix all together well and ... (Do not overcook.) Cream together these ingredients. Frost cake while warm. (No mistake -- there is no shortening.)
Mix well. Pour into lightly greased pan 9 x 13 inches. Bake 30 to 45 minutes or when golden brown at 350 degrees.
Dump all ingredients together and mix by hand or wooden spoon. Add nuts. Bake in greased 9x13 inch pan at 350 degrees for 35 to 40 minutes.
Mix together with large spoon. Pour into 9 x 13 inch greased pan. Bake 350 degrees 30 to 35 minutes until done. Mix together, frost while ...
Mix by hand and bake on cookie sheet or 9"x13" pan for 30 to 35 minutes at 350 degrees. Let cool.
Preheat oven to 350 degrees. Stir together first four ingredients. Add pineapple and juice and the two eggs to the first mixture and mix ...
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