fruit cocktail brunch or anytime cake
(2 ratings)
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This is such a moist cake, contains no oil. It is an old recipe but tastes as good today as it did 30 years ago
(2 ratings)
yield
12 serving(s)
prep time
15 Min
cook time
45 Min
Ingredients For fruit cocktail brunch or anytime cake
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2 csifted all-purpose flour
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1 1/2 csugar
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1/2 tspbaking soda
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1 tspsalt
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16 ozcan of fruit cocktail
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2eggs - beaten
- TOPPING:
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1/3 clight brown sugar, firmly packed
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1/3 cflaked cocunut
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1/3 cchopped walnuts or pecans
- SAUCE:
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1/4 cbutter
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1/2 cevaporated milk
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1 csugar
How To Make fruit cocktail brunch or anytime cake
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1Preheat oven to 350 degrees. Grease 13x9x2 pan. For Cake: Into large mixing bowl, combine flour, 1 1/2 cup sugar, soda and salt. In a separate bowl combine beaten eggs and fruit cocktail. Pour eggs and fruit cocktail, including syrup, into dry ingredients, stir until well blended. Pour into greased 13x9x2 pan.
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2For Topping: Combine brown sugar, coconut and nuts; sprinkle over batter. Bake for 40-45 minutes.
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3For Sauce: While cake is baking heat together slowly 1/4 cup butter or margarine, 1/2 cup evaporated milk and 1 cup sugar until sugar dissolves and mixture comes to a boil. Pierce top of slightly cooled cake with a fork; drizzle sauce over the top of the cake.
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4Allow to cool somewhat and enjoy. This was taken off the Label from a can of 16 - 17 oz. Fruit Cocktail over 30 years ago. It was delicious then and even better today.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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