Fruit cocktail cake
Instructions:
- I love and adore this cake. This is another one of those long-ago
recipes that we’ve been making in my family for as long as I can
remember. It’s a great way to satisfy my sweet tooth with a taste from
the past.
Made from scratch, the ingredients are simple and the recipe itself
is not fussy at all, a combination I enjoy when it’s hot as can be outside
and my two kids are feeling whiny! If you’ve never had fruit cocktail
cake before, you cannot imagine how delicious it is. I especially enjoy
it warm. Then again, I also enjoy it at room temperature…and cold…
and…oh heck, I just love this cake any way you can give it to me. It has
a unique and moist flavor, unlike anything you’ve ever had.
- cake
- 2 cups self-rising flour
- One 15-ounce can fruit cocktail
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups sugar
- sauce
- ½ cup (1 stick) margarine
- 1½ cups sweetened flaked coconut
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- 1 cup chopped pecans
- Cake
- Preheat the oven to 350F and grease and flour a 9 x 13-inch pan.
- In an electric mixer, mix all the ingredients and beat at low speed.
- Pour into the pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- sauce
- While the cake is in the oven, make the sauce: Combine all the ingredients in a medium saucepan.
- Place over medium heat and bring to a boil, whisking to dissolve the margarine and sugar.
- Boil for 1 to 2 minutes, until the margarine and sugar are completely dissolved. Pour over the hot cake.
- 12 servings