Mexican Fruitcake

I'm in Mexico right now ... where the pineapples are fresh and amazingly cheap (a huge pineapple for $1.50) and nuts are inexpensive. Pure vanialla extract is manufactured in Mexico and is a 1000% better than the cheap imitation stuff you can get in US and Canadian supermarkets.



One of the "secrets" of creating great fruitcakes is to use quality ingredients.

I've been asking around ... and have been given minor variations of the following recipe. Not really my idea of fruitcake ... but what the heck, the name says "fruitcake" and yes, there is fruit in it!

Mexican Fruitcake

20 oz (about 2 cup finely diced fresh pineapple (used crushed canned pineapple if you must)
2 cups plain flour
1 cup chopped pecans
2 cups sugar
2 tsps baking soda
2 eggs

Mix ingredients together and pour into a greased 10 x 10 pan,
dusted with flour. Bake for 45 minutes (35 minutes for a glass pan).
Frost while warm.

Frosting
2 cups powdered sugar
1 stick butter, melted
1 - 8 oz package cream cheese, softened
1 tsp vanilla (use Mexican Vanilla if you can get it ... it is wonderful!)

Blend all ingredients together until smooth and frost cake while it is warm.

Enjoy!
Melanie