I got a call yesterday from one of Earnie’s church lady friends, Gloria.  She told me their sewing group, of which Earnie was a member, would be meeting next week and she was planning to make Earnie’s recipe for Mexican Fruit Cake.  Hold your horses, reader.  It’s not this…

The thought of candied fruit with a congealed sauce over a nutty cake makes my gag reflex work overtime.  Earnie’s recipe is a much gentler, kinder cake.

Gloria told me how much they missed my mother and since this next week is their Valentine’s Day gathering she wanted to make Earnie’s cake so they could think of her.  Isn’t that the sweetest gift ever?  I’ve been missing her so much lately.  These little treasures that come out of the blue help me to remember her spirit is still very much present.  My bestie picked up a magazine to read the other day and in the address panel was Earnie’s name.  A pair of Cardinals sit on the fence and greet me in the morning.  Then, the cake.

Here’s the recipe for Earnie’s Mexican Fruitcake.

2 cups sugar
2 cups flour
2 eggs
2 tsp soda
1 (20 oz) can of crushed pineapple with juice
1 cup chopped pecans

Mix well all ingredients.  Pour into a greased and floured 9×13 baking pan.  Bake at 350 for 30 minutes or until golden brown.

Let cool then ice.

1 8oz package of softened cream cheese
1 cube margarine (AKA old people’s butter)
2 cups powdered sugar or up to an entire box if needed
1 tsp vanilla
1/2 cup chopped pecans

Ice cooled cake.  Refrigerate until ready to eat.

Earnie’s note at the bottom in her handwriting — “Very good, and quick!”