Fruit Cocktail Cake
Makes 20-24 servings • From the kitchen of Judith Peterson
Ingredients
1 can (17 ounce) fruit cocktail
2 cups all purpose flour
1 1/2 cups white sugar
1/2 teaspoon baking soda
walnuts or pecans
1 teaspoon salt
2 eggs, beaten
1/3 cup packed brown sugar
1/3 cup flaked coconut
1/3 cup chopped nuts
1/4 cup butter or margarine
1/2 cup evaporated milk
1 cup sugar
1 cup raisins
Directions
Preheat oven to 350 degrees.
Grease 13x9 baking pan.
Cake:
In a large mixing bowl, mix flour, white sugar, baking soda, and salt.
Add eggs and fruit cocktail, including syrup. Stir well by hand.
Pour into prepared baking pan.
Combine brown sugar, coconut, and nuts.
Sprinkle over batter.
Bake for 40-45 minutes or until it tests done.
As cake cools, prepare topping.
Topping:
Slowly heat butter, evaporated milk, 1 cup sugar, and raisins until sugar dissolves and mix boils.
Pierce cooled cake with fork. Cover cake with hot topping.
