Mexican Fruit Cake Recipe Free

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FREE RANGE FRUITCAKE



Free Range Fruitcake image

Provided by Alton Brown

Categories     dessert

Yield 10 slices

Number Of Ingredients 24

1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing

Steps:

  • Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
  • Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
  • Heat oven to 325 degrees.
  • Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
  • Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
  • When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

MEXICAN FRUIT COCKTAIL WITH SWEET LIME YOGURT



Mexican Fruit Cocktail with Sweet Lime Yogurt image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 15m

Yield 6 servings

Number Of Ingredients 11

2 cups plain Greek yogurt
1/4 cup sweetened condensed milk
Zest of 1/2 lime plus juice of 1 lime
Zest and juice of 2 large limes
1 cup sugar
1 mango, peeled and cut into cubes
1 papaya, peeled, seeded and cut into cubes
1 small bunch green grapes, cut in half
1 small jar maraschino cherries, drained and cut in half
1/2 pineapple, peeled and cut into chunks
1/2 honeydew melon, peeled, seeded and cut into chunks

Steps:

  • For the sweet lime yogurt: Mix together the yogurt, sweetened condensed milk and lime zest and juice in a medium bowl. Cover and refrigerate until ready to serve.
  • For the fruit cocktail: Add the lime zest and juice to a pitcher with the sugar and 1 cup water. Stir until the sugar dissolves--you'll know this has happened when the liquid turns from cloudy to clear.
  • Add the mango, papaya, grapes, maraschino cherries, pineapple and melon to a large bowl. Gently mix the fruit with some of the lime syrup, adding more until it is as sweet as you would like it. (The lime syrup will keep for 1 month refrigerated.)
  • Serve with the sweet lime yogurt.

100% FRUIT "CAKE"



100% Fruit

This cake was a hit with the children and parents at our two-year-old's birthday party. It is perfect for raw, vegan, gluten/wheat-free, refined sugar-free diets (and children who don't need sugar!). This cake was inspired by a 100% watermelon cake we had the year before.

Provided by InTheKitchen

Categories     Salad     Fruit Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 4

1 seedless watermelon
2 cups strawberries, hulled and sliced
1 cantaloupe - seeded, peeled, and sliced
1 fresh pineapple - peeled, cored, and sliced

Steps:

  • To create the base tier of the cake, cut 3 slices of watermelon, 1 to 2 inches thick, crossways through the center of the melon. Trim the rind from the watermelon slices, and place the largest slice onto a cake plate. Alternate layering sliced strawberries, slices of cantaloupe, and slices of fresh pineapple; follow with the second-largest watermelon slice. Repeat once more to make a layered fruit stack that looks like a cake.
  • Thinly slice a few pieces of remaining melon and pineapple. With cookie cutters or a sharp knife, cut remaining fruit slices into decorative shapes. Decorate the cake tiers with the cut fruit shapes and remaining berries.
  • Refrigerate until serving time. To serve, slice the cake with a sharp knife, one wedge at a time, and set the wedge onto a plate.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 58.6 g, Fat 1.2 g, Fiber 4.4 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 17.6 mg, Sugar 47.5 g

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



Mexican Fruit Cake with Cream Cheese Frosting Recipe - (4.2/5) image

Provided by TNcook

Number Of Ingredients 12

MEXICAN FRUIT CAKE:
2cups2 cups all-purpose flour
2cups2 cups sugar
2large2 large eggs
2teaspoons2 teaspoons baking soda
1can1 can (20 ounce) crushed pineapple in juice (undrained)
1cup1 cup walnuts or pecans, coarsely chopped
CREAM CHEESE FROSTING:
1package1 package (8 ounce) cream cheese, softened
1stick1 stick margarine, melted
1teaspoon1 teaspoon vanilla extract (some recipes omit this)
2cups2 cups powdered sugar

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 FRUITCAKE



Mexican Fruitcake image

Make and share this Mexican Fruitcake recipe from Food.com.

Provided by taillightsinsightbb

Categories     Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 (20 ounce) can crushed pineapple, undrained
2 cups plain flour
2 teaspoons baking soda
2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup chopped pecans or 1 cup walnuts
2 cups powdered sugar
1 (8 ounce) package cream cheese
1/2 cup melted margarine
1 teaspoon vanilla

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 WITH CREAM CHEESE FROSTING



MEXICAN FRUIT CAKE WITH CREAM CHEESE FROSTING image

Categories     Cake     Fruit     Dessert     Bake     Super Bowl

Number Of Ingredients 12

Mexican Fruit Cake
2 cups all-purpose flour
2 cups sugar
2 large eggs
2 teaspoons baking soda
1 (16 ounce) can crushed pineapple in juice
1 cup walnuts, coarsely chopped
Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1 stick margarine
1 teaspoon vanilla extract
2 cups powdered sugar

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.

MEXICAN FRUIT CAKE



Mexican Fruit Cake image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 11

2 eggs
2 cups sugar
2 teaspoon baking soda
2 cups flour
1 can (20 oz.) crushed pineapple
1 cup chopped nuts
Cream Cheese Frosting
1 pkg (8 oz.) cream cheese, softened
1/2 stick margarine, softened
2 teaspoon s vanilla
1 box confectioners' sugar

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MEXICAN PINEAPPLE CAKE



Mexican Pineapple Cake image

This is a recipe I ran across in a community cookbook entitled "A Taste of Mexico, Mexican, Southwest and TexMex Favorites." It is such a quick and simple cake to make and so very good. I hope you enjoy it as much as my family does.

Provided by Happy Hippie

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 6

2 cups unsifted flour
2 teaspoons baking powder
2 cups sugar
20 ounces crushed pineapple, drained
2 eggs
1 cup nuts, chopped

Steps:

  • Preheat oven to 350°F.
  • In large mixing bow, gently stir together all ingredients by hand until well combined.
  • Pour into a greased and floured 13x9-inch pan and bake for 35 minutes.
  • Remove from oven and cool.

Nutrition Facts : Calories 313.6, Fat 6.9, SaturatedFat 1.1, Cholesterol 35.2, Sodium 149.4, Carbohydrate 59.8, Fiber 2, Sugar 40.8, Protein 5.4

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