Mexican Fruit Cake With Cream Cheese Frosting Recipes

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MEXICAN FRUITCAKE



Mexican Fruitcake image

Make and share this Mexican Fruitcake recipe from Food.com.

Provided by taillightsinsightbb

Categories     Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 (20 ounce) can crushed pineapple, undrained
2 cups plain flour
2 teaspoons baking soda
2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup chopped pecans or 1 cup walnuts
2 cups powdered sugar
1 (8 ounce) package cream cheese
1/2 cup melted margarine
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Mix all of the cake ingredients together.
  • Pour into a 13x9-inch pan greased with margarine.
  • Bake for 35-45 minutes.
  • Blend all of the frosting ingredients until smooth.
  • Frost cake while hot.

MEXICAN FRUIT CAKE



Mexican Fruit Cake image

The original recipe called for self-rising flour (which I did not have), so I redid the recipe to suit me and much easier Hope you enjoy.

Provided by Linda Scharek

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 6

1 box yellow cake mix
1 can(s) crushed pineapple, undrained
1 mashed banana
1 c coconut
1 c chopped pecans
1 can(s) cream cheese frosting

Steps:

  • 1. Mix 1st 3 ingredients well, add coconut and pecans
  • 2. Bake in a 13 x 9 pan at 350 degrees for 30-40 minutes or until toothpick comes out clean
  • 3. Cool cake and spread with cream cheese icing. Serve or freeze.

MEXICAN FRUITCAKE



Mexican Fruitcake image

Moist. Made at the holidays. Delicious.

Provided by Paula Todora

Categories     Cakes

Time 55m

Number Of Ingredients 11

20 oz can crushed pineapple with juice
2 c flour
2 c sugar
1 c chopped pecans
2 tsp baking soda
2 eggs
ICING
8 oz cream cheese, room temperature
2 c powdered sugar
1/2 c butter, softened
1 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees. Spray a 9x13 inch pan with nonstick cooking spray.
  • 2. Mix all cake ingredients by hand in a large bowl and pour into prepared pan.
  • 3. Bake 40-45 minutes, being careful not to overbake. Make sure a toothpick comes out clean but your finger indentation remains in the middle of the cake.
  • 4. Mix all icing ingredients in an electric mixer and spread on warm cake.

CHRISTMAS CAKE



Christmas Cake image

While brandy is the traditional partner for fruit cake, you could also try using a dessert sherry such as Pedro Ximénez. It's an intensely sweet, dark sherry made from the Spanish grape variety of the same name. Perfect in festive cakes, puddings and custards, you can find it in liquor stores.

Provided by Donna Hay

Categories     HarperCollins     Christmas     Cake     Dessert     Winter     Raisin     Currant     Date     Almond     Cinnamon     Bake     Soy Free     Peanut Free     Butter

Yield 16-24 servings

Number Of Ingredients 14

3 cups (450g) raisins
1 1⁄2 cups (240g) golden raisins
1 cup (160g) dried currants
8 soft fresh dates (160g), pitted and chopped
1 cup (140g) slivered almonds
3/4 cup (180ml) brandy
250g unsalted butter, softened
1 1/4 cups (220g) light brown sugar
4 eggs
2 1/4 cups (335g) plain (all-purpose) flour, sifted
1/4 teaspoon bicarbonate of (baking) soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
2-3 tablespoons brandy, extra

Steps:

  • Place both raisins, currants, dates and almonds in a large bowl. Add the brandy, mix to combine and cover with plastic wrap. Allow to soak in a cool dark place overnight, mixing occasionally.
  • Preheat oven to 140°C (275°F). Line a 20cm (8-inch) square cake tin with 2 layers of non-stick baking paper. Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 8 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Set aside.
  • Add the flour, baking soda, cinnamon and allspice to the soaked fruit and mix well, ensuring the fruit is evenly coated with flour. Add the butter mixture and stir until well combined. Spoon into the tin and smooth the top. Bake for 2 hours or until cooked when tested with a skewer.
  • Spoon over the extra brandy while the cake is still warm. Allow to cool completely in the tin, before turning out onto a cake stand or plate to serve.
  • Keep this cake in an airtight container in a cool, dark place for up to 2 months.

MEXICAN FRUIT CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.2/5)



Mexican Fruit Cake with Cream Cheese Frosting Recipe - (4.2/5) image

Provided by TNcook

Number Of Ingredients 12

MEXICAN FRUIT CAKE:
2cups2 cups all-purpose flour
2cups2 cups sugar
2large2 large eggs
2teaspoons2 teaspoons baking soda
1can1 can (20 ounce) crushed pineapple in juice (undrained)
1cup1 cup walnuts or pecans, coarsely chopped
CREAM CHEESE FROSTING:
1package1 package (8 ounce) cream cheese, softened
1stick1 stick margarine, melted
1teaspoon1 teaspoon vanilla extract (some recipes omit this)
2cups2 cups powdered sugar

Steps:

  • Preheat oven to 350°F. In large bowl, stir all cake ingredients together by hand. Spread evenly in 9- x 13-inch greased baking dish and bake until toothpick inserted into center comes out clean, about 35 to 45 minutes. While cake is baking, make frosting. In large bowl, using electric mixer, beat cream cheese, margarine, and vanilla until smooth. Add sugar and continue to beat until well combined. Pour frosting over the cake immediately upon taking the cake out of the oven. Cool the frosted cake in the refrigerator.

MEXICAN FRUITCAKE



mexican fruitcake image

Make and share this mexican fruitcake recipe from Food.com.

Provided by mmlwjr

Categories     Dessert

Time 1h15m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 11

2 cups flour
1 1/2 cups sugar
1 tablespoon baking soda
2 beaten eggs
1 cup nuts, of any kind
1 can crushed pineapple in juice
icing
8 ounces cream cheese
1/4 cup butter
2 cups icing sugar
1 tablespoon vanilla

Steps:

  • mix altogether in one bowl, pour into rectangle pan sprayed with pam.
  • Bake@350 for 45 minutes.
  • Icing, put cream cheese, butter, icing sugar& vanilla in mixing bowl, beat slowly then cream so it is easy to spread on cake.
  • Pour icing on cake as soon as it is taken from oven.

Nutrition Facts : Calories 433.4, Fat 17.4, SaturatedFat 7.7, Cholesterol 66.2, Sodium 485, Carbohydrate 64.4, Fiber 1.6, Sugar 45.4, Protein 6.6

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