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Charlotte's Fruit Cocktail Cake Recipe

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This recipe for Charlotte's Fruit Cocktail Cake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Thursday, April 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cups sugar
1 #303 can fruit cocktail, not drained
2 eggs, beaten
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
TOPPING:
1 cup chopped pecans
1 cup brown sugar
1/2 tsp. cinnamon
SECOND TOPPING:
3/4 cup sugar
3/4 cup Pet milk
3/4 stick soft utter
1 tsp. vanilla.

Directions:
Directions:
Beat eggs, add remaining ingredients and stir with spoon until well mixed.
Pour into greased 8x11x2" pan.
Mix topping ingredients and sprinkle over dough.
Bake at 350 degrees for 40 minutes.
While cake is baking heat 2ND TOPPING INGREDIENTS in saucepan until boiling. Boil one minute. Set aside.
Pour over hot cake as soon as you take out of oven.

There is no shortening in dough.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour, 30 miutes total time.
Personal Notes:
Personal Notes:
This yummy cake was a favorite of another dear Trona neighbor, Charlotte Sorenson. And another star attraction at CP Presbyterian potlucks.

 

 

 

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