Mexican Fruit Cake
2 cups flour
2 cups sugar
2 eggs
2 tsp soda
1 cup chopped nuts
1 19 oz crushed or chunks pineapple and juice
Mix together and bake in a 9 x 13 pan. Bake at 350 degrees for 40 to 45 minutes.
Icing
4 oz cream cheese
¼ cup margarine
1 cup icing sugar (1/4 cup more if needed)
½ tsp vanilla
Mix together, spread on mexican fruit cake.
(Margaret Baker’s recipe)
