Mexican Fruit Cake - cooking recipe

Ingredients

20 oz. crushed pineapple (undrained)
2 c. flour
1 c. chopped nuts
2 tsp. baking soda
2 c. sugar
2 eggs
1 c. sour cream
2 1/2 c. sugar
6 eggs
2 sticks butter (don't substitute)
3 c. flour
rind and juice of 1 lemon
1 tsp. vanilla

Preparation

Cream butter and sugar; add eggs, one at a time, beating well after each.
Add flour alternately with sour cream and lemon juice.
Add vanilla and lemon rind.
Pour into greased and floured tube pan.
Place in cold oven and bake at 325\u00b0 for 1 hour and 15 minutes or until done.