Tuesday, March 16, 2010

Mexican Fruit Cake

I opened a can of what I thought was pineapple rings to make pineapple pork and instead saw crushed pineapple instead. Oops! Well I immediately thought of the cake that my mother-in-law had made one Christmas which was very tasty, very easy to make and the first time I had heard of crushed pineapple in a can. So I immediately got out all the ingredients and started mixing, but just as I was about to pour the batter into the pan, I realized that there was no butter or oil in the list of ingredients and I wondered if I had copied the recipe incorrectly. Now Keith's family members are good cooks, but they are all about tried and tested recipes and not necessarily inventive so I was quite sure I would find the recipe if I googled it. Yes, there it was and I confirmed that the cake did not use any kind of fat. However, the recipe calls for 2 cups of sugar and I just couldn't bring myself to use that much so I reduced it to 1 cup sugar and it was just as good. Keith was more than happy with his double dose of pineapple that night - pineapple pork for dinner and the Mexican fruit cake for dessert.


1 cup sugar
2 cups flour
2 eggs
1 20 oz can of crushed pineapple with the juice
1 cup chopped nuts
2 tsp baking soda
1 tsp vanilla

  • Preheat oven to 350°F
  • Mix all ingredients together on slow for about 2 minutes
  • Put in greased 13” x 9” baking pan and bake for 40 - 45 minutes

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