Mexican Fruitcake
A moist and flavorful fruitcake featuring crushed pineapple and crunchy pecans, perfect for dessert or snack times. Its sweet, tropical taste and tender texture make it a delightful treat for gatherings or family favorites, offering a simple baking experience with a delicious outcome.
Ingredients
Instructions
- Combine dry ingredients (flour, sugar, soda) in a bowl.
- Add crushed pineapple with juice and beaten eggs to the dry mixture.
- Mix with an electric mixer for about 2 minutes until well blended.
- Fold in the pecans.
- Pour the batter into a greased and floured 9 x 13-inch loaf pan.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For added flavor, consider substituting half of the sugar with brown sugar or adding a teaspoon of cinnamon to the dry ingredients. You can also use walnuts instead of pecans if you prefer. Ensure that the crushed pineapple is well-drained if you want a less moist cake. This recipe is adaptable; feel free to add dried fruits or coconut for extra texture.
Serving Suggestions
Serve slices of the fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside other Mexican recipes like 7 Layer Dip or Rice With Beans And Cheese for a themed gathering.
Storage & Reheating
Store any leftover Mexican Fruitcake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice and place in the microwave for about 10-15 seconds or until warmed through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Fruitcake contains roughly 1535 calories, with 25g protein, 194g carbohydrates, and 81g fat. It is an excellent source of dietary fiber (60% of the Daily Value), vitamin C (55% of the Daily Value), and protein (51% of the Daily Value). It also contributes 17g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the Mexican Fruitcake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To thaw, simply place it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).