Sunday, April 11, 2004
This was my contribution to the big dinner the roommates and I made tonight:
Ridiculously easy Mexican Fruit Cake recipe:
2 c flour
2 c sugar
2 tsp baking soda
1 c sliced nuts (i.e., almonds)
1 19oz can of crushed pineapple
mix in 13"*10" pan and bake for 35 - 45 minutes at 350F
8 oz. cream cheese
1/2 c margarine
2 c icing sugar
1 tsp vanilla extract
Mix together and spread on cake once it cools.
Really good, tastes like a slightly more interesting carrot cake. And I could eat the icing with a spoon it's so good.