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Fruit Pudding Cake Recipe

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This recipe for Fruit Pudding 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.

Josie Hubbard Winn (8/07/21 - 1/01/00)
Added: Wednesday, July 13, 2005


2 cups Sifted Flour
1 1/2 cups Sugar
2 tsp. Soda
1/4 tsp. Salt
2 Eggs, beaten
1 lb. l oz. can Fruit Cocktail
Pudding Icing

Sift together flour, sugar, soda, and salt. Add eggs and fruit cocktail with juice, mixing well. Pour into greased and floured 8 or 9 inch tube pan. Bake at 300 deg. 1 hour, or until pick inserted in center of cake comes out clean. Cool 10-15 minutes, remove from pan and place on wire rack. Top warm cake with Pudding Icing.


1/2 cup butter or margarine
1 cup Confectioners Sugar
1/2 cup evaporated milk
1 Egg Yolk
1 tbsp. Vanilla
1 cup Shredded Coconut
1/2 cup Chopped Nuts

Place butter, sugar, milk and egg yolk in saucepan. Bring to a boil and cook 2 minutes, stirring constantly. Add vanilla, coconut and nuts, mix well. Cool icing a little and put on top of warm cake.

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