February 16, 2005

Mexican Fruit Cake


2 cups of flour
2 eggs
20 ounce crushed pineapple
2 cups sugar
1 cup chopped pecans
2 teaspoons baking powder
Icing:
8 ounce package of cream cheese
1 box powdered sugar
1 stick butter
1 teaspoon vanilla
1 cup chopped pecans
Combine in a bowl, port into a well greased 9x12 baking dish. Bake 30 minutes at 350 degrees.

Icing: Pour over cooled cake. Serves about 12 to 14.