Mexican Fruitcake Recipes

CARROT FRUITCAKE

Carrot Fruitcake image

Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it-your friends and family will agree. -Ann Parden, Chunchula, Alabama

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1-1/2 cups chopped nuts
1 cup chopped mixed candied fruit
1 cup chopped dates
1 cup raisins
3 cups all-purpose flour, divided
2 cups sugar
1-1/2 cups canola oil
4 large eggs
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups finely shredded carrots
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk

Steps:

In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat., In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. In another bowl, mix the remaining flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in. tube pan. , Bake at 350° for 75-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake.

Nutrition Facts : Calories 565 calories, Fat 29g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 395mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 4g fiber), Protein 8g protein.

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

Ingredients

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

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

Ingredients

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 WITH CREAM CHEESE FROSTING

MEXICAN FRUIT CAKE WITH CREAM CHEESE FROSTING image

Categories Cake Fruit Dessert Bake Super Bowl

Number Of Ingredients 12

Ingredients

Mexican Fruit Cake
2 cups all-purpose flour
2 cups sugar
2 large eggs
2 teaspoons baking soda
1 (16 ounce) can crushed pineapple in juice
1 cup walnuts, coarsely chopped
Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1 stick margarine
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

Make cake Preheat oven to 350°F. In large bowl, stir all cake ingredients together by hand. Spread evenly in 9- x 13-inch glass baking dish and bake until toothpick inserted into center comes out clean, about 35 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

A fruitcake with a south-of-the-border twist. This recipe was my grandmother's. I believe she got is from a friend.

Provided by Bitter Moon

Categories Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups flour
2 eggs
1 (20 ounce) can crushed pineapple
2 cups sugar
1 teaspoon baking soda
1 cup chopped nuts
1 (8 ounce) package cream cheese
1/2 cup butter
2 cups powdered sugar
1 teaspoon vanilla

Steps:

Combine eggs, pineapple, sugar, soda, and nuts.
Bake at 350 for 45 minutes.
To make the icing, combine cream cheese, butter, powdered sugar, and vanilla.
Ice cake while still hot from the oven.

MEXICAN FRUITCAKE

Mexican Fruitcake image

Moist. Made at the holidays. Delicious.

Provided by Paula Todora

Categories Cakes

Time 55m

Number Of Ingredients 11

Ingredients

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.

MEXICAN FRUIT CAKE

MEXICAN FRUIT CAKE image

Categories Cake

Number Of Ingredients 10

Ingredients

2 C. flour
2 eggs
2 t. baking powder
1 (8 oz) pkg Philadelphia Cream Cheese
2 C. powder sugar
2 C. sugar
1 C. walnuts (chopped)
1 can crushed pineapple with juice
1 stick butter or margarine
1 t. vanilla

Steps:

Mix flour, sugar, eggs, walnuts, baking powder, pineapple and juice together. Pour into greased and floured 9X13X2 baking dish. Bake at 350 for 40 minutes. Mix cream cheese, butter, powdered sugar and vanilla until smooth. Spread on warm cake. Refridgerate.

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