This recipe was clipped from a newspaper and published in 1980. Recipe is typed below along with a scanned copy.
Mexican fruit cake
2 cups flour
2 cups sugar
2 eggs
2 tsp. baking soda
1 cup chopped nuts
1 16 oz. can crushed pineapple with juice
Mix together flour, sugar, eggs and baking soda. Add nuts and pineapple. Pour into a 9×13 inch greased and floured pan. Bake at 350 degrees for 30 to 35 minutes.
Frosting: Cream one 8 oz. package softened cream cheese and one stick margarine. Add 2 cups powdered sugar, 1 tsp. vanilla and 1/2 cup chopped nuts. Mix well.