Mexican Fruit Cake
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 servingsPrep
20 minCook
35 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake: | |||
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 1E+1 | ml |
baking soda
|
|
| 2 | large |
eggs
|
|
| 549.1 | ml/g |
pineapple
crushed |
|
| 237 | ml |
walnuts
|
|
| Frosting: | |||
| 231.2 | ml/g |
cream cheese
|
|
| 118 | ml |
butter
softened |
|
| 532 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
| Sprinkling: | |||
| 118 | 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.
