I cannot believe I haven't posted anything since August 12th. I have an Uncle who is mighty disappointed in me. I would like to give you some really great excuse such as I am so busy it's not even funny but honestly it has nothing to do with that although having an eight month old crawling around and being five months pregnant does slow things down a bit. I just haven't been cooking much and plus the cable to my camera allowing me to download pictures straight to the computer broke so I knew it was no use until I got a new one. I finally did so tonight's the night I blog.
My Mom celebrated her birthday on the 20th so I did a family dinner tonight. I asked her what kind of cake she would like and this is what she requested. I have never heard of a fruit cocktail cake before so I was a tad bit nervous but I must say it's pretty good, especially when it is still warm. Very easy to make and very few ingredients.
Fruit Cocktail Cake~
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 pinches salt
- 2 eggs
- 1 1/2 cups white sugar
- 1 (15.25 ounce) can fruit cocktail with juice
- 1/2 cup brown sugar
- 1/2 cup chopped walnuts
- 3/4 cup white sugar
- 1/2 cup butter
- 1 (5 ounce) can evaporated milk
- 1 (7 ounce) package flaked coconut
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
- In a large bowl, Beat eggs and 1 1/2 cups white sugar together until smooth. Beat in flour mixture and fruit cocktail with juice. Spread into prepared pan. Mix together the brown sugar and chopped nuts; sprinkle on top of cake.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately poke holes in cake with fork. Pour topping over cake.
- To make the topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil, and stir in coconut.