RECIPE SUBMITTED BY Debbie Ball Graves
This is one of my most favorites recipes of all times. Everytime I make it people go on and on about how good it is. It is a very moist rich cake.
FRUIT COCKTAIL CAKE
2 eggs, beaten
1 ½ c. sugar
1 Lrg can (No 303) fruit cocktail
2 c. flour
2 tsp soda
½ tsp salt
½ c. brown sugar
½ c chopped pecans
MIX EGGS AND SUGAR; ADD FRUIT COCKTAIL AND JUICE. BLEND WELL. ADD SIFTED FLOUR, SODA, AND SALT; MIX WELL. POUR INTO GREASED 8 X 13-INCH PAN. SPRINKLE BROWN SUGAR AND PECANS ON TOP OF BATTER. BAKE AT 350 DEGREES FOR ABOUT 35 MINUTES OR UNTIL DONE.
ICING
½ c. evaporated milk
1 stick margarine
1 c. sugar
1 c. coconut
1 tsp vanilla
MIX MILK, MARGARINE AND SUGAR TOGETHER. BOIL FOR 2 MINUTES; ADD COCONUT AND VANILLA. POUR ON HOT CAKE. YEILD 16 SERVINGS
NOTE: I got this recipe 40 years ago when all the UPC Ladies Auxilary in the United States got together and sent in their favorite dessert recipes. Most of these ladies have gone on. My Mother has recipes in this book.
This is one of my most favorites recipes of all times. Everytime I make it people go on and on about how good it is. It is a very moist rich cake.
FRUIT COCKTAIL CAKE
2 eggs, beaten
1 ½ c. sugar
1 Lrg can (No 303) fruit cocktail
2 c. flour
2 tsp soda
½ tsp salt
½ c. brown sugar
½ c chopped pecans
MIX EGGS AND SUGAR; ADD FRUIT COCKTAIL AND JUICE. BLEND WELL. ADD SIFTED FLOUR, SODA, AND SALT; MIX WELL. POUR INTO GREASED 8 X 13-INCH PAN. SPRINKLE BROWN SUGAR AND PECANS ON TOP OF BATTER. BAKE AT 350 DEGREES FOR ABOUT 35 MINUTES OR UNTIL DONE.
1 Lrg can (No 303) fruit cocktail
2 c. flour
2 tsp soda
½ tsp salt
½ c. brown sugar
½ c chopped pecans
MIX EGGS AND SUGAR; ADD FRUIT COCKTAIL AND JUICE. BLEND WELL. ADD SIFTED FLOUR, SODA, AND SALT; MIX WELL. POUR INTO GREASED 8 X 13-INCH PAN. SPRINKLE BROWN SUGAR AND PECANS ON TOP OF BATTER. BAKE AT 350 DEGREES FOR ABOUT 35 MINUTES OR UNTIL DONE.
ICING
½ c. evaporated milk
1 stick margarine
1 c. sugar
1 c. coconut
1 tsp vanilla
MIX MILK, MARGARINE AND SUGAR TOGETHER. BOIL FOR 2 MINUTES; ADD COCONUT AND VANILLA. POUR ON HOT CAKE. YEILD 16 SERVINGS
NOTE: I got this recipe 40 years ago when all the UPC Ladies Auxilary in the United States got together and sent in their favorite dessert recipes. Most of these ladies have gone on. My Mother has recipes in this book.
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