Senorita Mary'S Mexican Fruit Cake
Senorita Mary's Mexican Fruit Cake offers a moist, flavorful treat combining the sweetness of pineapple with crunchy nuts. Its simple preparation makes it perfect for family gatherings or casual desserts, appealing to those who enjoy fruity, nutty baked goods with a hint of tropical flair.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine 2 cups of flour, 2 cups of sugar, and 1/2 cup of chopped pecans or walnuts.
- Add 2 eggs to the dry ingredients and mix well.
- Stir in the 20 oz can of crushed pineapple until the batter is smooth.
- Pour the mixture into a greased baking pan.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the flour before adding it to the mix. You can substitute the pecans or walnuts with almonds for a different flavor. If you want a sweeter cake, consider adding a splash of vanilla extract. This Mexican fruit cake can also be enhanced with spices like cinnamon or nutmeg to complement the tropical flavors. Remember to let the cake cool completely before slicing for the best results.
Serving Suggestions
This Senorita Mary's Mexican Fruit Cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a fresh fruit salad or a light dessert like flan for a well-rounded meal. It also goes wonderfully with a cup of coffee or a slice of the Taco Salad Plate for a perfect brunch setup.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days or in the refrigerator for up to a week. For reheating, place individual slices in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Senorita Mary'S Mexican Fruit Cake contains roughly 977 calories, with 20g protein, 175g carbohydrates, and 25g fat. It is an excellent source of vitamin C (60% of the Daily Value), dietary fiber (45% of the Daily Value), and iron (45% of the Daily Value), and a good source of potassium and calcium. It also contributes 13g 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 use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop it and drain excess juice to prevent the batter from becoming too wet. Fresh fruit adds a vibrant flavor, but the moisture content must be balanced.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum or add it separately to help the cake rise and maintain its structure.
What can I add to enhance the flavor of the cake?
You can enhance the flavor by adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. Chopped dried fruits like raisins or dates can also add a nice texture and sweetness to the cake.
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).