Mexican Fruitcake Recipes

Steps:

• mix altogether in one bowl, pour into rectangle pan sprayed with pam.
• Bake@350 for 45 minutes.
• Icing, put cream cheese, butter, icing sugar& vanilla in mixing bowl, beat slowly then cream so it is easy to spread on cake.
• Pour icing on cake as soon as it is taken from oven.

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.

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.

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.

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.

Steps:

• Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
• Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
• In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
• Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
• Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Steps:

• Preheat oven to 350 degrees F. Beat eggs and sugar. Beat well. Add remainder of cake ingredients and mix well.
• Pour into greased and floured 9x13 inch pan and bake for 30 to 35 minutes. Top with Cream Cheese Frosting.
• Cream Cheese Frosting: Let cream cheese and margarine soften to room temperature. Cream them with vanilla. Sift sugar. Mix in a little at a time and mix well. Beat until smooth and creamy.

Steps:

• Place both raisins, currants, dates and almonds in a large bowl. Add the brandy, mix to combine and cover with plastic wrap. Allow to soak in a cool dark place overnight, mixing occasionally.
• Preheat oven to 140°C (275°F). Line a 20cm (8-inch) square cake tin with 2 layers of non-stick baking paper. Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 8 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Set aside.
• Add the flour, baking soda, cinnamon and allspice to the soaked fruit and mix well, ensuring the fruit is evenly coated with flour. Add the butter mixture and stir until well combined. Spoon into the tin and smooth the top. Bake for 2 hours or until cooked when tested with a skewer.
• Spoon over the extra brandy while the cake is still warm. Allow to cool completely in the tin, before turning out onto a cake stand or plate to serve.
• Keep this cake in an airtight container in a cool, dark place for up to 2 months.