Monday, July 03, 2006


For Ms Vickie- Pineapple, Mexican fruit cake

Vickie, Here is my copy of the Pineapple ( Mexican fruit) Cake. I promised to post it for you. Is it the same one your Mom used to make ?

Pineapple (Mexican fruit) Cake

Bake 350 degrees-- 45 + minutes or (35+ minutes for glass pan)


1- 20 ounce can crushed pineapple ( add juice, don`t drain)
2 cups flour
2 tsp. baking powder
2 cups sugatr
1 cup chopped pecans or walnuts


1 -8ounce box cream cheese ( softened)
2 cups of 10x sugar ( confectionary sugar) softened
1 stick oleo- melted
1 tsp. vanilla

Add frosting while the cake is still warm

It seems that you have another feather on your cap, dot !

A recipe ???
Delighted to try it ?
Mmmmmmm, that looks yummy!!
Jac, it is a rich tasting one. If you do try it, let me know if you also like it. I make it for special occassions. Have fun on your vacation.
Oh yes it is and oh so so yummy!!!!!

And here is the sweet potatoe recipe for you.

I think of is more like a dessert than a casserole
because it is so rich. It is oh so so good.

Sunday Sweet Potatoes (Sweet Potato Surprise)

3 cups Sweet Potatoes (pre cooked and mashed)
1 cup Sugar
1/2 cup Milk
1 tsp. Vanilla
2 Eggs
1/3 cup Margarine

Combine sweet potatoes, sugar, milk, vanilla, eggs, and margarine.
Pour into buttered baking dish

1 cup Coconut
1 cup Pecans (chopped)
1 cup Light Brown Sugar
1/3 cup Flour
1/3 cup Margarine (melted)

Blend coconut, pecans, light brown sugar, and flour.
Add margarine last to blend.
Spoon finished mixture over top of the potatoes in buttered dish.
Bake at 375 degrees until lightly brown or approximately 20 minutes
depending on oven characteristics.
Thanks Deni. I have a wonderful lady to thank for giving me her recipe. It`s great when a good tasting recipe reminds us of someone special.I think of her eveytime I make it.
thanks for stopping by.
Thanks bvicki. It sound delicious. I have already printed it off so i won`t lose it.
Wish i had the sweet potatoes so i could make it right now.
I love sweet potatoes. Sweet potatoes, apple salad, lots of dressing, mashed potatoes with either butter or chicken gravy, and don`t forget the fingerrolls. Now thats all it takes to make me happy at Thanksgiving. Gee, not too smart to be tempting myself this way.
Vicki, sorry for the b in front of your name. Just my crocked fingers hitting both the v and b keys at once.
Thanks again. I do appreciate your leaving me your recipe. real nice of you. Have a nice day.
Please Dot, what is 'oleo'? Also do yu think I could substitute stewed fresh pineapple?
Sue, oleo is just another name for Margarine. It used to be called oleo margarine and just got shortened to oleo. In other words it is a substitution for real butter. Hope this helps. I used the country crock Shredd`s spread which is 53 percent vegetable oil. I have to watch my cholesteral and there is no cholesterol in this one. I never thought to ask my cousin what type of margarine she used, but I think most any kind should be ok.
As for using stewed fresh pineapple, if the consistency is about the same I would think it would work, but I must say that I haven`t tried it to be sure. 20 ounces should be about 2 1/2 cups full. If you try the fresh stewed pineapple, let me know how it turned out. This cake batter doesn`t resemble most batters as it looks mushier. Not sure exactly how to describe the batter, it just looks a bit different.
I just noticed I have the word sugar spelled wrong in the recipe. I have 2 cups of sugatr and it should have been 2 cups sugar. I am sorry about that. Hope everyone knew what I meant.
Well, I better get off the comp soon as i am leaving today around 1pm and will be gone for the week-end.' Have a nice week-end.
Post a Comment

<< Home

This page is powered by Blogger. Isn't yours?