Mexican Fruit Cake
2.0k
The cake was so moist and delicious. It's kind like carrot cake but without carrot, and it has become my new favourite.
Ingredients
| Cake: | |||
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | large |
eggs
|
|
| 19 | ounces |
pineapple
crushed |
|
| 1 | cup |
walnuts
|
|
| Frosting: | |||
| 8 | ounces |
cream cheese
|
|
| ½ | cup |
butter
softened |
|
| 2 ¼ | cups |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Sprinkling: | |||
| ½ | cup |
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.
