This is not your mama’s fruit cake!!
1/2 cups crushed pineapple with juice
1/2 cups fresh papaya
1/2 cups marchino cherries
2 cups AP flour
2 cups sugar
1 cups chopped pecans
2 tsp baking soda
8 oz cream cheese, room temperature
2 cups powdered sugar
1/2 cup butter, softened
1 tsp vanilla extract
1/2 cup chopped pecans
First Step: Begin by preheating the oven to 350 degrees F.
Second Step: Use a bundt pan and grease it. Line with parchment paper and set aside.
Third Step: Mix together the flour, baking powder, and sugar in a small bowl, then set aside.
Fourth Step: Mix the eggs cherries, pineapple, and papaya in a large bowl. It should be light and fluffy after around 2 minutes.
Fifth Step: Mix your wet and dry ingredients until they are thoroughly combined.
Sixth Step: Fold in nuts to taste.
Seventh Step: Pour in the fruit cake batter into the bundt pan — Bake for 40-50 minutes or until you can insert a toothpick and it comes out clean.
Eighth Step: Prepare the cream cheese frosting by mixing the cream cheese, butter, vanilla extract, and pecans and powdered sugar together for 2 minutes until it’s creamy, smooth, and light. You can thin the frosting by adding cream or thicken it by adding some more powdered sugar. Frost the fruit cake and serve!