Fruit Cocktail Cake I
1/2 cup sugar
1/2 cup brown sugar
3/4 cup chopped nuts (walnuts or pecans)
1/2 tsp salt
2 cups flour
1 tsp soda
2 tsp vanilla
1 can fruit cocktail (16 ounces)
1/4 cup butter (1/2 stick)
1 tsp vanilla
1/2 cup evaporated milk
3/4 cup sugar
1 cup flaked coconut
Preheat oven to 350 degrees F.
Grease an angel food cake pan.
In a large bowl, mix all ingredients. Blend well, but don't use an electric mixer.
Pour into the prepared pan and bake for 45 minutes.
Turn cake out of pan.
Make the topping by bringing the butter, vanilla, milk, and sugar to a boil in a saucepan.
Simmer abut 4 minutes or until thick. Remove from heat.
Mix in the coconut. Spoon toping over the warm cake.
Pairs Well With
The fruit cocktail cake was popular many years ago. I have a few variations of this recipe, and they all are good.