Mexican Fruit Cake
27 Oct 2009
|Sugar||2 Cup (32 tbs)|
|Flour||2 Cup (32 tbs), sifted|
|Pineapple||20 Ounce, crushed (do not drain)|
|Pecans||1 Cup (16 tbs), chopped|
Beat eggs and sugar together.
Add rest of ingredients (batter may seem runny, but that is okay).
Bake in 9 x 13 inch pan at 350° for 45 minutes.
Cool and frost.
Mexican Fruit Cake Recipe