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| Mexican Fruit Cake |
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| Category: Cakes |
Kitchen of: Karen Brooks |
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| Ingredients: |
| 2 | cups | flour |
| 2 | cups | sugar |
| 2 | tsp | soda |
| 2 | | eggs |
| 1 | cup | pecans or walnut (optional) |
| 1 | can | crushed pineapple |
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| | Icing |
| 1/2 | cups | butter |
| 1 | pkg | cream cheese |
| 1 | tsp | vanilla |
| 2 | cups | powdered sugar |
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| Instructions: |
| 1. | add all ingredients before mixing |
| 2. | mix together by hand - do not use mixer |
| 3. | bake in a greased 9 x 13" baking dish at 350 deg for 45 min |
| 4. | |
| 5. | Icing: |
| 6. | melt together butter, cream cheese and vanilla |
| 7. | add pwd sugar |
| 8. | have hot when cake comes out of oven and pour over cake |
| 9. | icing will not be thick |
| 10. | cake can be frozen |
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| Recipe submitted 7/11/2006 |
