3-layer Fruit Cocktail Cake
By
Marcia McCance
@mmccance
1
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."
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."
Ingredients
-
BOTTOM -- CAKE BATTER:
-
2 cself rising flour
-
1 1/2 csugar
-
2 tspbaking soda
-
1/2 tspsalt
-
2whole eggs slightly beaten
-
1 can(s)fruit cocktail with syrup (#303 can)
-
MIDDLE -- SPRINKLED ON TOP OF BATTER:
-
1/2 cbrown sugar
-
1/2 cchopped nuts (any kind)
-
TOPPING:
-
3/4 csugar
-
1/2 ccarnation evaporated milk
-
1/2 cbutter
-
1 tspvanilla
-
1/2 cnuts
-
1 1/2 cshredded coconut
How to Make 3-layer Fruit Cocktail Cake
- Cake Batter: Sift together the dry ingredients (flour, sugar, soda, and salt)
- In a separate bowl slightly beat the eggs and add the fruit cocktail, stirring well
- Combine the wet with the dry ingredients mixing well, then pour into a greased and floured 9x13 baking pan.
- Sprinkle: the brown sugar and nuts over the batter
- Bake 350 F for 30 minutes
- Cool slightly in pan while making topping
- Topping: Combine sugar, milk, butter, and vanilla in a saucepan and bring to a boil. Boil for 2 minutes and then add nuts and coconut.
- Distribute the topping over the cake and finish cooling.
