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Mexican Fruit Cake (Healthier Version)

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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.

 

Yield

12 servings

Prep

20 min

Cook

40 min

Ready

4 hrs
Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
Cake
1 ½ cup whole-wheat flour
or whole wheat pastry, or white whole wheat flour
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½ cup all-purpose flour
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1 cup brown sugar
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2 teaspoons baking soda
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2 large eggs
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19 ounces pineapple
crushed
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½ cup chocolate chips (semi-sweet)
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1 cup walnuts
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Frosting
4 ounces cream cheese
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1 tablespoon butter
softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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Sprinkling
½ cup walnuts
toasted and chopped
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Ingredients

Amount Measure Ingredient Features
Cake:
355 ml whole-wheat flour
or whole wheat pastry, or white whole wheat flour
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118 ml all-purpose flour
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237 ml brown sugar
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1E+1 ml baking soda
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2 large eggs
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549.1 ml/g pineapple
crushed
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118 ml chocolate chips (semi-sweet)
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237 ml walnuts
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Frosting:
115.6 ml/g cream cheese
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15 ml butter
softened
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237 ml powdered sugar
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5 ml vanilla extract
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Sprinkling:
118 ml walnuts
toasted and chopped
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 40333% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 140mg 6%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 14%
Sugars g
Protein 17g
Vitamin A 4% Vitamin C 19%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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