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"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 Westervelt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sue

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
2 tsp baking soda
tsp salt
2 eggs
1 cup sugar
1 can fruit cocktail (1 lb 1 oz) undrained)
cup packed brown sugar
cup chopped walnuts


Topping:
cup evaporated milk
cup butter
cup sugar
cup chopped walnuts
1 tsp vanilla

Directions:
Directions:
Cake:
Mix flour, baking soda and salt. Set aside. Beat eggs until light and fluffy. Gradually add dry ingredients alternating with fruit cocktail , beat until smooth after each addition.
Put in 9 x 13 greased pan.

Combine brown sugar and nuts. Mix well. Sprinkle over cake. Bake 350 30--35 minutes, or until cake springs back when lightly touched with fingers. While still warm spread with walnut topping.

Topping:
Combine in saucepan milk, butter and sugar. Cook over medium heat, stirring constantly until mixtures comes to a full boil and is slightly thickened. Remove from heat. Add nuts and vanilla.. Mix well. NOTE: This is a very moist cake

 

 

 

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