Table of Contents
Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Mix together the prepared fruits and nuts, and 1 cup of the flour. Sift together the remaining flour and baking powder. Set aside. Cream together butter and lemon juice until softened. Add sugar gradually, creaming until fluffy after each addition.
Sprinkle 1 cup of flour over the chopped fruit; toss to coat well. Sift the remaining flour, baking powder through a sieve to combine into a small bowl. Add about 1 cup of the flour mixture to the egg mixture, mixing well between each addition. Turn off the mixer; add fruits and pecans, and stir with a heavy-duty spoon.
PER SERVING % DAILY VALUE Mix sugar, flour, eggs, baking soda and pineapple. Add nuts and mix again. Pour into greased and floured pan (s). Bake 40 minutes at 350F degrees. ——-Frosting——Frost when cool with cream cheese icing: Mix sugar, cream cheese, butter and vanilla.
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