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Fruit Cocktail Cake Recipe

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Fruit Cocktail Cake image
Raymond Hollenshead, Jr. at the 2009 Hollenshead reunion in Tyler, Texas

 

This recipe for Fruit Cocktail Cake, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Raymond Hollenshead, Jr.
Added: Monday, May 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. self rising flour
1 can fruit cocktail
2 eggs, unbeaten
1 tsp. vanilla
1 1/2 c. sugar
1 stick margarine
1 can coconut
1 c. sugar
1 tsp. vanilla
1 c. evaporated milk
1 c. pecans, chopped

Directions:
Directions:
Mix flour, fruit cocktail, eggs, 1 tsp. vanilla, and 1 1/2 c. sugar at low speed. Pour into greased & floured (or spray with Pam) 9" x 13" baking pan. Bake at 350 for 45 min. or until golden brown.

In med. sized saucepan, add evaporated milk, margarine, 1 c. sugar, 1 tsp. vanilla, pecans, and coconut. Bring to a boil, while stirring over med. heat for 1 to 2 min. Mixture will not be thick. Pour hot icing over hot cake, spreading quickly as you pour.

Personal Notes:
Personal Notes:
Ray is the son of Raymond and Doris (Mitchell) Hollenshead & the grandson of the late Ray & Fern (Prince) Hollenshead.

 

 

 

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