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. |
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