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Fruity Brunch Cake Recipe

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

Lois Humphrey
Added: Monday, March 23, 2009


2 cups flour
2 cup sugar
1/2 tsp. baking soda
1 tsp salt
2 eggs
1 small can fruit cocktail (undrained)
1/3 cup brown sugar (firmly packed)
1/3 cup coconut
1/3 cup chopped nuts
1/4 cup margarine
1/2 cup evaporated milk

In large bowl sift flour, 1 cup sugar, baking soda, salt. Add eggs and fruit cocktail. Stir well and pour into greased 9x13 cake pan.

Combine brown sugar, coconut and chopped nuts and sprinkle over batter. Bake at 350 for 40-45 minutes.

When cake is almost done, heat together the margarine, evaporated milk and 1 cup sugar. Stir till it boils.

When cake is done poke full of holes with fork and dribble over cake.




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