Mexican Fruit Cake (Healthier Version)
By using most whole wheat flour, half amount sugar and frosting, makes this Mexican fruit cake much healthier, but still super moist and just enough sweetness for satisfy your sweet tooth.
or whole wheat pastry, or white whole wheat flour
chocolate chips (semi-sweet)
toasted and chopped
To make the cake:
Preheat the oven to 350℉ (180℃).
Well grease and flour a 9 by 13-inch baking pan. Set aside.
In a large bowl, whisk together flour, sugar and baking soda until well mixed.
In a medium bowl, whisk together eggs and pineapple until thoroughly mixed.
Pour the liquid mixture into the dry mixture, and stir with a wooden spatula until just incorporated and moistened.
Gently stir in the chocolate chips and walnuts until evenly distributed.
Pour the batter into the prepared pan and bake for about 40 minutes, or until golden and brown on top, and when a wooden skewer inserted into the center comes out clean.
Remove the cake from the oven and let cool in the pan for about half an hour.
Frost the cake when it's warm.
To make the frosting:
In a large bowl with electric mixer, beat all frosting ingredients on high until smooth and creamy, about 4 minutes.
Frost the 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.