I made a Mexican Fruitcake yesterday. It turned out really well and is one of those recipes that you can't screw up. I love those:) Super easy, made to be frozen, keeps well and without fancy ingredients. In the spirit of risk-taking (as per my previous post) it was a new recipe and I even served it to guests (gasp!;). Anyway, since I do so much cooking and baking I have decided to make this blog partly about recipes. So, here is the recipe for Mexican fruitcake, which is so easy even Claudia could make it;) If you happen to know Claudia, that's saying something;);) Also, even though it's called fruitcake, don't be alarmed, it's not like those Christmas fruitcakes which keep forever, but are inedible from the day they are baked;)
2 cups flour
1 3/4 cups sugar
2 beaten eggs
2 tsp baking soda
1 cup chopped nuts (walnuts or pecans)
1- 19 ounce can of crushed pineapple and juice (unsweetened)
Mix all ingredients together with spoon or wooden spatula.
Pour into 9 x 13 pan.
Bake for approx. 35 mins at 325.
2 cups flour
1 3/4 cups sugar
2 beaten eggs
2 tsp baking soda
1 cup chopped nuts (walnuts or pecans)
1- 19 ounce can of crushed pineapple and juice (unsweetened)
Mix all ingredients together with spoon or wooden spatula.
Pour into 9 x 13 pan.
Bake for approx. 35 mins at 325.
For frosting, mix together following and pour over cake as soon as it's out of the oven.
8 oz. cream cheese (almost a whole 250g package of Philly)
1 stick margarine (1/4 lb)
2 cups icing sugar
1 tsp vanilla
Cool cake. Put in fridge and serve the next day.
