Mexican Fruit Cake - Pineapple/Pecan No candied Fruits
Recipe By : Marion

2 cups flour
2 cups sugar
2 teaspoons baking soda
2 large eggs -- slightly beaten
16 ounces crushed pineapple and juice (not in syrup)
1 cup chopped pecans

Sift and mix the 2 cups of flour, 2 cups of sugar and the 2 teaspoons of baking soda. Beat the 2 eggs slightly and stir them in along with the 16 oz. of crused pineapple and juice. (Don't use syrup pack). The cans we get are 18 ounces, so I take out a little and use it for lunch or something. Stir in 1 cup chopped pecans and spoon batter into a 9-x13-inch greased and floured cake pan. Bake at 325-deg. F. for 45 minutes or until a toothpick inserted in the center comes out clean. You can cool in the pan and serve as is, or with powdered sugar dusted top or with your favorite cream cheese frosting. I often add raisins to the batter as well as nuts. The cake is very moist and sweet, but you can tell everyone there's no oil or butter, just 9 grams of fat in the egg yolks. I made it once with egg substitute and that also worked well.Molly O'Reilly:
This is a great cake!!!!!!!! I increased the pecans to two cups and added a small jar of maraschino cherries (drained and cut or chopped)to the batter. The baking time stayed the same. Thanks so much for posting this recipe. Enjoy the holiday!