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Fruit Cocktail Cake Recipe

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

Dorothy Johnston
Added: Saturday, August 16, 2008


2 cups flour
1 1/2 cups sugar
2 tsp. baking soda
1/2 tsp. salt

1 (15.25 oz.) can of fruit cocktail, undrained
1 egg
1 tsp. vanilla

1/2 cup brown sugar
1/2 cup (or more) angel flake coconut
1/2 chopped pecans

1 small can evaporated milk
1 cup sugar
1 stick oleo

In large mixing bowl, mix the first four ingredients together until well blended. Make a hole in the center of the mixture for next mixture.

Combine the fruit cocktail with juice, egg, and vanilla. Add mixture to the center of the batter. Mix well. Pour batter into a large, well greased pan that is at least 1 1/2 inches deep.

With hands, mix the brown sugar, flaked coconut, and chopped pecans. Sprinkle mixture over batter and bake for 40 minutes at 350.

In a small saucepan, bring the evaporated milk, sugar and oleo to a boil and boil for 1 1/2 min. after it reaches a rolling boil. Do this just before the cake is done. Pour hot topping over cake. Cover with foil. Serve warm.

Personal Notes:
Personal Notes:
My mom thinks this cake tastes better the day after it is made.




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