Wednesday, July 24, 2013

Fruit Cocktail Cake

 
Fruit Cocktail!  What's it possibly good for?  Not much except Jell-O cups and this cake!

This is an old recipe . . .been around for years!

You can find it in countless church cookbooks from "back in the day!"

Back when, the recipe would call for "oleo" - - which is the old way of saying "butter!" 

Today, I'm not sure that you'd find it in a newly published cookbook, but that's OK -- it's still good!

Matter of fact, when you make it, there will be somebody that asks for the recipe because they've never had it before and they'll think it's something new!

Don't you love that?

This cake throws together in a flash and is easy enough for your cherubs to jump in and help you!

Fruit Cocktail Cake

1 1/2 cups sugar
2 cups flour
2 eggs
1/2 cup of oil
1/2 tsp. salt
2 tsp. baking soda
1 can fruit cocktail (I used "in it's own juice")

Sauce

1 stick (1/2 cup) of butter
5 oz evaporated milk (no substitutions)  (this is just a smidge over 1/2 cup)
1/2 cup chopped nuts
1/2 cup coconut (I omitted this and doubled the chopped nuts)
3/4 cups sugar
1 tsp. vanilla

For the cake:  mix all cake ingredients at low speed. Pour into greased and floured 9x13 in pan. Bake at 350 for 40-45 minutes or until toothpick inserted in center comes out clean.
For the sauce:  bring all of the sauce ingredients to a boil in a saucepan for one to two minutes. The sauce is thin, which is great for pouring.  I poke holes in my warm cake and pour over hot cake.
Serve cake warm or cooled; either way, enjoy!

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