Mason County News
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The Practical Baker
Lebkuchen and Mexican Fruit Cake for the Holidays!
Wednesday, December 10, 2008 • Posted December 10, 2008

Since, so I’ve been told, there are one or two people of German descent out there in the readership of the News, I thought I’d offer up a classic recipe for everyone to consider as the Christmas season approaches. Also, since there are a couple of Hispanics in our area, many of whom trace their ancestors to back before the “German Invasion,” I wanted to give all you folks a Mexican Fruit Cake recipe to try. I’m sure you’ll enjoy them both, regardless of your heritage!


Shared by Judy Schindler in All Recipes

1 1/3 Cups honey

1/3 Cup packed brown sugar

2 Cups all-purpose flour

1 Teaspoon baking powder

½ Teaspoon baking soda

1 Cup candied mixed fruit

1Tablespoon light sesame oil (be VERY careful with the sesame oil-it can run away with your recipe!)

1/4 Teaspoon ground ginger

1/2 teaspoon ground cardamom

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice (optional)

1/4 teaspoon ground nutmeg (optional)

1 1/2 cups all-purpose flour

Spray bottom and sides of a 10 X 15 inch glass pan with non-stick spray. Preheat oven to 325 degrees.

In a 2 cup glass measuring cup, heat the honey and brown sugar in a microwave for about 1 minute. Pour this mixture into a medium mixing bowl.

Sift together the flour, baking powder, and baking soda. Add to the honey mixture. Stir well.

Add and mix in by hand, the candied fruit, oil, and spices.

Add 1 ½ to 2 cups more flour. Knead dough to mix (dough will be stiff). Spread into pan. Bake for 20 minutes until the inserted toothpick comes out clean.

Cut into squares. If desired, frost with sugar glaze or eat plain.

Mexican Fruit Cake

(The origin of this recipe is unknown; I also don’t know why it’s called “Mexican” Fruit Cake!)

2 Cups flour

2 Cups sugar

2 Teaspoons baking soda

1 Cup broken pecans

1 (15 oz.) Can crushed pineapple

2 Eggs, beaten

1 Teaspoon vanilla

Place all ingredients in bowl and stir with a spoon (do not use an electric mixer)

Pour mixture into 9 X 13 pan (batter will be quite thick)

Place in pre-heated 325 degree oven for 40-45 minutes

For the frosting:

2 Cups powdered sugar

1 Teaspoon vanilla

1 Stick butter

1 (8 oz.) container of cream cheese

Mix until smooth, then spread on the cake within 15 minutes of taking it out of the oven

This is Sheila’s personal favorite, and she requests that I make it for her birthday every year!

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