"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fruit Cocktail Cake Recipe

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

Marjorie Goodrich
Added: Saturday, December 24, 2005


1 1/2 c sugar
2 c. flour
3 sm or 2 large effs
1 can fruit cocktail with juice (2 cups)
1 tst salt
1 tsp baking soda
3 tsp baking powder

1/2 c brown sugar
1/2 c. coconut
1/2 c,. chopped pecans

1 stick butter
1 c canned milk
1 c sugar
1 tsp vanilla

Mix first 7 ingredients and pour into a greased baking pan. Mix and sprinkle brown sugar, coconut and nuts over the top. Bake at 350 for 45 minutes.

About 10 minutes before cake is done, mix topping and bring to a boil (butter, milk, sugar and vanilla). Let boil for 2 minutes, stirring constantly. Pour over the cake as soon as it comes from the oven.




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