Search
by Ingredient
Mexican Fruit Cake

Mexican Fruit Cake

StarStarStarStarEmpty star

Submitted by shellygrady

The cake was so moist and delicious. It’s kind like carrot cake but without carrot, and it has become my new favourite.

YIELD

16 servings

PREP

20 min

COOK

35 min

READY

3 hrs

Ingredients

Cake
2 473
2 473
CUPS ML SUGAR
2 1E+1
TEASPOONS ML BAKING SODA
2 2
LARGE LARGE EGGS
19 549.1
OUNCES ML/G PINEAPPLE
crushed
1 237
CUP ML WALNUTS
Frosting
8 231.2
OUNCES ML/G CREAM CHEESE
½ 118
CUP ML BUTTER
softened
2 ¼ 532
CUPS ML POWDERED SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
Sprinkling
½ 118
CUP ML WALNUTS
toasted and chopped

Directions

To make cake:

Preheat oven to 350℉ (180℃).

Well grease and flour 9 by 13-inch baking pan. Set aside.

In a large bowl, add flour, sugar and baking soda, and mix well.

Add remaining ingredients and stir with a wooden spatula until well combined.

Pour batter into prepared pan and bake for about 35 to 40 minutes until golden and brown on top.

Let cool in pan for a while. Frost when it’s warm.

To make frosting:

In large bowl with electric mixer, beat all frosting ingredients on high until smooth and creamy, 3 to 5 minutes.

Frost cake while warm.

Sprinkle toasted walnuts on top of the frosting.

Allow cake to cool completely and icing sets, about 2 hours.

Slice and serve.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

Whyvid my mexican fruitcake white after baking for 30 min and not sticking to toothpicks?

 

 

Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 413 40% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 162mg 7%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 6%
Sugars g
Protein 13g
Vitamin A 8% Vitamin C 14%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
More health news

Email this recipe