MEXICAN FRUIT CAKE 
2 c. flour
2 c. sugar
2 eggs
1/2 tsp. salt
1 1/2 tsp. baking soda
1 c. chopped nuts
1 (20 oz.) can crushed pineapple, unsweetened

Blend all ingredients. Bake in 9 x 13 pan for 30 minutes or until done at 350 degrees.

FROSTING:

8 oz. cream cheese, softened
1 stick butter, softened
2 c. confectioners' sugar
2 tsp. orange or lemon extract

Soften cheese and butter. Mix all ingredients, frost warm cake. Add crushed nuts on top.

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“MEXICAN FRUIT CAKE”

 

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