Advent: Fruitcake

by | Dec 4, 2018 | Holidays, Recipes

Advent: FRUITCAKE | Fruitcake is just nuts at Christmas. I'm not a fan, but this Mexican Fruitcake recipe will change everything. Its moist with a little hint of spice. And, the cream cheese frosting will change your life.

I’m probably a fruitcake for throwing this topic in the mix. But what is Christmas without a fruitcake debate?

So, I pose the question, fruitcake or no fruitcake?? That really is the question.
I’m not a fan of cherries. I’m not a fan of candied fruits. I’m not a fan of nuts in desserts. I’m not a fan of hard bread. So basically I’m not a fan of fruitcake. And, yes I know there are some that are so famous- whole towns, festivals, and stores are developed around the concept of this amazing fruitcake, but I’m not a fan of it. Sorry.

Advent: FRUITCAKE | Fruitcake is just nuts at Christmas. I'm not a fan, but this Mexican Fruitcake recipe will change everything. Its moist with a little hint of spice. And, the cream cheese frosting will change your life.

Fruitcake also makes me think of a song we did in our middle school choir musical. All the parts had a different section. I can still remember most of them.

“Pecans, and walnuts, and hazelnuts. Almonds and all other cray-zul nuts.”  I think that was the guys part and some of the altos had to help them with the deep line. There was also the one soprano solo. It was so cute and at the end. I wanted that part so bad but didn’t get it and I was so mad. But, here’s the deal. I would have choked. Like I would have sung off key, I would have been nervous and got that lump I still get in my throat when I present or sing in front of the group. All the attention would have been on me and the anxiety and stomach ulcers I cultivated from fear and anxiety when I was in high school and college would have started that early.

But I couldn’t get over myself enough to not be sad about it. To this day, that line is something I hum and use when I’m warming up my voice to speak or sing.

“Way up high go candied cherries, glistening like Christmas berries. Add some rum, but just a drop. Then it’s time to (hiccup) stop!”

I also remember as I was typing those words that I was afraid a little Baptist girl couldn’t sing the word “rum” in front of everyone.

Confession is good for the soul, right?

Oh geez. I really am a fruitcake, or nutcase. Not sure which one!
One Christmas my parents had a friend bring Mexican Fruitcake to a party and it changed everything. Like it really didn’t matter what the cake tasted like because the cream cheese icing on this cake was perfection. Is perfection.

This cake though is so yummy. While it could probably be a layer cake, I’ve only ever had it in a 9×13 or doubled into a metal sheet cake pan. But the cake is dark, moist and a little hint of holiday spice. But not too strong like a spice or carrot cake. I’m telling you, if you want to show up with the dessert that sends home an empty dish, add this one to your list.

Advent: FRUITCAKE | Fruitcake is just nuts at Christmas. I'm not a fan, but this Mexican Fruitcake recipe will change everything. Its moist with a little hint of spice. And, the cream cheese frosting will change your life.
Print Recipe

Mexican Fruitcake

This Mexican Fruitcake recipe is unlike any Christmas fruitcake, its a moist spice cake with crushed pineapple and slathered with the tastiest cream cheese frosting.
Servings: 12 pieces of cake

Ingredients

  • 1 20 ounce can crushed pineapple undrained
  • 2 cups flour
  • 2 cups sugar
  • 2 eggs
  • 1 cup coconut
  • 1 cup chopped pecans
  • 2 teaspoons soda
  • Frosting:
  • 2 8 ounce cream cheese
  • 1 stick butter melted
  • 3 cups powdered sugar
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350.
  • Mix together all ingredients, stirring after each ingredient.
  • Pour in to greased 9x13 pan.
  • Bake at 350 for 35 minutes or longer until done.
  • While cake is baking, make icing.
  • Beat together cream cheese and butter.
  • Slowly add in powdered sugar. Beat together after each cup to fully incorporate.
  • Scrape down sides of bowl to mix in all ingredients.
  • Add vanilla.
  • Beat until smooth and fluffy.
  • Set aside and ice cake once its completely cool.
  • Cake will be moist, so it can sit out a couple days, but after 2, place in refrigerator.

Notes

Taste it. Don't turn up your nose. You will be crazy surprised by the flavor and if nothing else, this is the cream cheese frosting you should use for every other cake.

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Slow Cooker Lightened-Up Corn Chowder
Heart of Christmas Blog Challenge
Mexican Fruit Cups