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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Mexican Fruit Cake
Contributed by: Mary Gillespie
  • Cake batter:
  • 2 cups sugar
  • 2 cups flour
  • 2 tsp. baking soda
  • 1 cup nuts
  • 1â�„2 tsp. salt
  • 2 eggs
  • 20-oz. can crushed pineapple
  • Frosting for Mexican Fruit Cake
  • 1 stick butter
  • 8 oz. cream cheese
  • 2 cups confectioner’s sugar
  • 1 tsp. vanilla
Mix all cake batter ingredients and pour into floured oblong pan. Bake at 350 degrees for 45 minutes.
To make frosting, cream butter and cheese together. Add sugar and vanilla. Frost while the cake is still hot.

(This recipe was contributed as part of a "Cook of the Week" feature.)

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