Mexican Fruit Cake With Cream Cheese Frosting Recipe 425 Food

MEXICAN FRUIT CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. In large bowl, stir all cake ingredients together by hand. Spread evenly in 9- x 13-inch greased baking dish and bake until toothpick inserted into center comes out clean, about 35 to 45 minutes. While cake is baking, make frosting. In large bowl, using electric mixer, beat cream cheese, margarine, and vanilla until smooth. Add sugar and continue to beat until well combined. Pour frosting over the cake immediately upon taking the cake out of the oven. Cool the frosted cake in the refrigerator.

MEXICAN FRUIT CAKE

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.

MEXICAN FRUIT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Make cake Preheat oven to 350°F. In large bowl, stir all cake ingredients together by hand. Spread evenly in 9- x 13-inch glass baking dish and bake until toothpick inserted into center comes out clean, about 35 minutes. While cake is baking, make frosting In large bowl, using electric mixer, beat cream cheese, margarine, and vanilla until smooth. Add sugar and continue to beat until well combined. Pour frosting over the cake immediately upon taking the cake out of the oven. Cool the frosted cake in the refrigerator.

CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

CREAM CHEESE AND PASSIONFRUIT FROSTING

Steps:

• Combine cream cheese, butter and vanilla in a small bowl.
• Using an electric mixer, beat until smooth.
• Add the icing sugar mixture and beat until smooth.
• Reduce speed and add passionfruit.
• Spread over cooled cake.

MEXICAN FRUITCAKE

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.

MEXICAN FRUIT CAKE

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.