3-layer fruit cocktail cake
My niece, Stephanie, took some of the recipes out of my mother's recipe drawer, too, and she is sharing them to put in our family recipe book!! This is one Mom got from a co-worker at "Old King Cole Division" the plastics plant where she worked in the 70's. This is not really a layer cake, but it does have two layers of toppings on it. One is baked on, and one is poured on later. There are plenty of other fruit cocktail cake recipes on JAP but I did not find one exactly like this one, so I decided to post this one, too. The picture is a "representation."
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cook time
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Ingredients
- BOTTOM -- CAKE BATTER:
- 2 cups self rising flour
- 1 1/2 cups sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 - whole eggs slightly beaten
- 1 can fruit cocktail with syrup (#303 can)
- MIDDLE -- SPRINKLED ON TOP OF BATTER:
- 1/2 cup brown sugar
- 1/2 cup chopped nuts (any kind)
- TOPPING:
- 3/4 cup sugar
- 1/2 cup carnation evaporated milk
- 1/2 cup butter
- 1 teaspoon vanilla
- 1/2 cup nuts
- 1 1/2 cups shredded coconut
How To Make 3-layer fruit cocktail cake
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Step 1Cake Batter: Sift together the dry ingredients (flour, sugar, soda, and salt)
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Step 2In a separate bowl slightly beat the eggs and add the fruit cocktail, stirring well
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Step 3Combine the wet with the dry ingredients mixing well, then pour into a greased and floured 9x13 baking pan.
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Step 4Sprinkle: the brown sugar and nuts over the batter
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Step 5Bake 350 F for 30 minutes
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Step 6Cool slightly in pan while making topping
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Step 7Topping: Combine sugar, milk, butter, and vanilla in a saucepan and bring to a boil. Boil for 2 minutes and then add nuts and coconut.
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Step 8Distribute the topping over the cake and finish cooling.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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