Mexican Fruit Cake
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A home-kitchen version of mexican fruit cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 eggs, slightly beaten
- 2 c. flour
- 2 c. sugar
- 2 tsp. baking soda
- 1 c. chopped pecans
- 20 oz. crushed pineapple (unsweetened; do not drain)
Method
Mix all cake ingredients at once.
Do not beat.
Put mixture into a 13 x 9 x 2-inch baking dish.
Bake at 350° for 30 to 35 minutes.
Cool cake before icing.
This is important!
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