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Fruit Cocktail Cake & Topping Recipe

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This recipe for Fruit Cocktail Cake & Topping, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Iola Miller
Added: Monday, March 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can (1 lb) fruit cocktail and syrup
1 1/2 c. sugar
2 c. flour
2 tsp. baking soda; 4 eggs
1/2 c. brown sugar; 1/2 cv. chopped nuts.


Directions:
Directions:
Mix fruit cocktail and syrup, 1 1/2 c. sugar, flour, baking soda and eggs together all to once with electric mixer until fairly smooth. Pour into greased and floured 13x9x2 pan.
Mix together brown sugar and chopped nuts. sprinkle over top of batter. Bake at 350 40 -50 minutes. While cake is baking prepare topping.
Topping:
1 c. sugar
1 stick butter
1/2 c. evaporated milk
1 tsp. vanilla.
In small saucepan, mix together sugar, butter and milk. Boil until smooth. add vanilla, cool. When cake is done, punch holes in top with fork. Pour topping over entire cake. Cool. Refrigerate. (Cake can be made without nuts and topping, or with nuts and brown sugar and no topping. )

Personal Notes:
Personal Notes:
Taken from the first 'Cooking With Harmony' Cookbook.
Iola wrote "This was a favorite recipe of Flonnie Cook"

 

 

 

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