Mexican Wedding Cake

This recipe is also known as Mexican Fruitcake. I must give my friend Raye Walraven of Pascagoula, Ms. credit for sharing this recipe. About 6 years ago I made this for my grandson Chad, and it immediately became his "most favorite cake"!!
Today I have made it for him as he celebrated his 23 birthday!! I think we can truly call this cake a "keeper"!! Thank you Raye!

Mexican Wedding Cake (a/k/a Mexican Fruitcake)

NOTE; NO MIXER IS USED FOR THE PREPARATION OF THIS CAKE!

2 cups plain flour
2 tsp. soda
1 20 oz. can unsweetened crushed pineapple, undrained
2 cup sugar
2 large eggs, well beaten
1 cup chopped pecans or walnuts

Sift together in bowl the flour, sugar and soda. Add pineapple eggs and nuts. Bake in preheated 350 deg oven for 30 minutes (oven times may vary) in a 9x13x2inch oiled and flour dusted pan.

FROSTING;

2 cups powdered sugar
1 8 oz cream cheese at room temperature
1 stick melted unsalted butter
1 tsp. vanilla

Mix sugar and cream cheese. Pour hot melted butter over sugar and cream cheese. This will help cream cheese to melt. Spread over warm cake. Frosting will set up when cake is cold.

Enjoy!