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Results 61 - 70 of 95 for mexican fruit cake
Mix all ingredients in a ... vanilla and sugar. Keep hot and pour over hot cake. (To make more icing is better). Sprinkle with more chopped nuts.
Cream sugar and eggs; add remaining ingredients. Bake in tube pan. Mix together.
Do not use mixer. Stir ... pecans. Spray 9 x 13 inch pan with Pam, no flour needed. Bake at 350 degrees for 30 minutes. Mix together. Spread on cake.
Beat eggs, add sugar, flour, ... Mix well and add nuts. Bake in 9 x 13 inch pan at 350 degrees for 45 minutes. Beat well and pour over hot cake.
Mix all together. Add 1 c. nuts. Bake at 350°F for 30-40 minutes. Beat until fluffy.
Mix ingredients with spoon. Pour into 9 x 13 inch cake pan. Bake at 350 degrees for 45 minutes. Frost cake when hot.
Mix all cake ingredients with a spoon. Bake ... at 350 degrees for 40 minutes. Mix all icing ingredients with an electric mixer. Pour over cake.
Mix all together. Pour in rectangular pan which has been greased and floured. Bake at 350 degrees until brown (about 30 minutes).
Cream together sugar and eggs; add remaining ingredients. Mix well. Pour into oblong cake pan and bake at 350 degrees for 35-40 minutes.
Stir all ingredients together and ... Bake 40 minutes at 350 degrees. Mix and spread over warm cake. Keeps well in refrigerator and freezes well.
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