Published: March 11, 2008 12:00 am      

Recipe of the Week: Mexican Fruit Cake

Betsy Williams of Traverse City submitted today's recipe.

"This time of year it's nice to have a special treat that has a refreshing light taste and is quick to prepare," she writes. "I love this Mexican Fruit Cake recipe as it is so easy to make and it is always a crowd pleaser.

"A good friend of mine always made this recipe whenever a treat was needed. It is a comfort food cake. You can mix it together in a moment's notice before a meal and pop it in the oven and everyone thinks you have labored over a hot stove to make this from-scratch cake recipe."

Betsy notes that when she is in a hurry, she substitutes canned cream cheese frosting for homemade.

Mexican Fruit Cake

Batter:

2 c. sugar

2 c. flour

2 t. baking soda

2 eggs (beat slightly)

1 20-oz. can crushed pineapple

1 c. chopped walnuts

Frosting:

8 oz. cream cheese (softened)

1 stick butter (softened)

2 c. powdered Sugar

1 t. vanilla

Mix all the batter ingredients with a spoon until moist and pour into a 13-by-9-inch greased pan. Bake in a preheated 350 degrees oven for 30 to 35 minutes. Let cool.

Combine frosting ingredients until creamy. Frost and enjoy. This cake stays moist and tasty several days, if it lasts that long.

Enjoy cooking? How would you like a new apron? We'll send a Record-Eagle "We've got you covered" apron to readers whose recipes are printed here as a Recipe of the Week. If you have a recipe that friends and relatives rave over and ask for, please send it, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; e-mail kgibbons@record-eagle.com. Please make sure recipes include information on the number of servings they make, along with specific sizes on cans and jars of ingredients.