Fruit Cocktail Cake

From Betty Johnson

While a teenager, I remember the good times spent at friend’s homes talking and “pigging out” on the wonderful goodies mothers prepared for our visits and sleep-overs. One of my favorite’s was Fruit Cocktail Cake made by friend Carol (Johnson) Bile’s mom, Betty Johnson.

In a large mixing bowl, cream sugar and eggs:

1-1/2 cups granulated Sugar

2 large Eggs

Beating with mixer, add sifted dry ingredients:

2 cups all-purpose Flour

1/2 teaspoon Salt

2 teaspoon Baking Soda

Stir in fruit cocktail with liquid.

1 15-ounce can Fruit Cocktail (approx. 2 cups) undrained

Pour into a greased 13x9-inch pan. Sprinkle liberally with:

1-1/2 cups Dark Brown Sugar

1 cup broken Pecans

Bake at 375 degrees for about 30 minutes or until firm. Liberally prick holes in hot cake. Pour hot glaze over cake while it’s still hot. Serve either warm or cold. Refrigerate leftovers.

(Or, I’ve seen some recipes call for baking the cake at 325 degrees for 50 minutes. Either does fine.)

Vanilla Butter Glaze

Combine in medium saucepan the following ingredients:

1-1/2 cups granulated Sugar

1 12-ounce can Evaporated Milk

1 stick Butter or Margarine (1/2-cup)

2 teaspoons Vanilla Extract

Boil sugar, milk and butter for 2-minutes; add vanilla and pour over hot cake.

Original called for about half the icing as above:

3/4 cup Granulated Sugar

2/3 cup Evaporated Milk (small 5-ounce can)

1/3 cup Margarine

1 teaspoon Vanilla

Variation: Add to hot glaze 3/4 cup Coconut and/or 3/4 cup chopped Pecans.

Published Apr 17, 2001