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Sunday, August 7, 2011

Fruit Cocktail Cake

1 can (17 oz) 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 (Optional)
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 a greased 13x9x2 baking pan. Combine brown sugar, coconut, and nuts. Sprinkle over batter. Bake in preheated 350 degree oven 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 sauce. Serves 20-24.

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