Mexican Fruit Cake (Mock Carrot Cake) Recipe

Recipe Background:

I tasted this cake several years ago at a work pot luck, and was hooked at first bite. It is moist and delicious and has that sinful cream cheese frosting that makes an involuntary "Ummm" slip out while you have a mouthful! The best part is how easy it is to prepare! No sifting flour or creaming butter and eggs; one bowl does it! And, I promise that once your family or friends taste this cake, they will want a second piece!

I've provided the basic recipe as well as some alternatives to help this yummy treat fit into a healthier diet. So, while the basic version of the cake may not be perfect for a strict weight loss diet, try using the optional ingredients for a dessert that isn't totally taboo. When your sweet tooth beckons, at 142 calories, a piece of the altered version of this cake won't totally derail your diet! (And is just as yummy!)

Basic Mexican Fruit Cake Recipe

Ingredients
(Preheat oven to 350 degrees)

Cake:
2 cups flour
2 cups sugar
2 eggs
2 tsp baking soda
One 20 ounce can crushed pineapple (undrained)
1 cup walnuts, chopped

Frosting:
1/4 cup margarine (1/2 stick) softened
8 ounces cream cheese, softened
1 1/2 cups powdered sugar
1 tsp vanilla

Directions:

1. In a large bowl, mix the cake ingredients, adding the nuts after the first five ingredients have been mixed together. ( Be sure to add the juice from the can of pineapple as it adds the needed moisture.)

2. Spread the cake batter into a jelly roll pan or a 10 x 15 cookie sheet that has been greased and floured. Bake in oven for 25 - 30 minutes at 350 degrees until cake top is golden brown.

3. While cake is baking, rinse bowl and reuse to prepare frosting. Beat ingredients together until creamy (I use a hand mixer on low speed.)

4. Frost cake with cream cheese frosting mixture while still very warm.

Mexican Fruit Cake Healthy Alternatives

If you want to make a healthier version of the basic recipe, or save on fat and calories, try some or all of these options:

-Use whole wheat flour and enriched flour 50/50
-Use 1 tablespoon milled flaxseed plus 3 tablespoons water in place of 1 egg. This really works! (For more information on the benefits of adding flaxseed to your diet, read Fern Fischer's "How to Use Flaxsed in Your Daily Diet".)*
-Use pineapple that is packed in its own juice rather than syrup.
-Use Smart Balance butter blend sticks with Omega 3.
-Use Neufchatel cream cheese to reduce fat by 33%

*Note: The Mayo Clinic nutritionist, Katherine Zeratsky, R.D., L.D answers the question, "Does ground flaxseed have more health benefits than whole flaxseed?" and states, "Both flaxseed and flaxseed oil have been used to help reduce total blood cholesterol and low-density lipoprotein (LDL, or "bad") cholesterol levels and, as a result, may help reduce the risk of heart disease."

Using all of these alternate ingredients, a 2x2 inch piece of cake is 142 calories, 5.2 grams of fat, 22.1 grams of carbs, and 2.5 grams protein. (If you like Splenda, you can try replacing some of the sugar with Spenda's baking product to further reduce the calories and carb count.)

If you try this recipe, in less than 45 minutes you will be eating a moist and delicious desert that you'll want to serve often! You can add the carrots if you want, but you won't miss them either! Enjoy!

Other tasty recipes by Jan Peterson:
Artichoke Frittata and Spicy Chicken Wings
Arizona Tamale Pie
Southwestern Tortilla Soup
Easy Broccoli Salad and Crunchy Chicken Salad
Cool Cucumber Salad