Best Ever Fruit Cocktail Cake Food

FRUIT COCKTAIL CAKE VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, and baking soda; set aside.
• In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Prick the top with a fork and spread on topping while still hot.
• To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.

FRUIT COCKTAIL CAKE

Steps:

• In a large bowl, stir together flour, sugar, baking soda and salt.
• Add eggs, fruit cocktail and vanilla and mix all ingredients well (by hand--do not use electric mixer); batter will seem very thick at first (if you use good fruit cocktail that has mostly fruit, not all juice), but this is the way it should be (the juice in the fruit cocktail is the only liquid in this recipe except, of course, the eggs).
• Pour into a greased 9 inch x 13 inch pan.
• Bake at 350°F for about 30 minutes or until toothpick inserted near center comes out clean.
• This cake is best with Fruit Cocktail Cake Icing #7062.

BEST EVER FRUIT COCKTAIL CAKE

Steps:

• CAKE:.
• Beat sugar, eggs and oil together.
• Add flour, salt and baking soda.
• Add fruit cocktail with the juice; mix well.
• Pour batter into a greased and floured 9x13x2 inch pan. I use Kittencal's professional pan coating.
• Sprinkle coconut over batter.
• Bake at 350 degrees Fahrenheit for 45 minutes.
• FROSTING:.
• Place butter, sugar and evaporated milk in a medium size saucepan.
• Bring to a boil,stirring constantly, for 5 to 6 minutes or until it begins to thicken.
• Remove from heat.
• Add vanilla extract, coconut and nuts.
• Spread mixture onto cake while both are still hot.
• Serve warm or at room temperature.

THE ORIGINAL FRUIT COCKTAIL CAKE-

Steps:

• 1. Sift all dry ingredients together ,then add beaten eggs and fruit cocktail with juice.Mix together. Pour in to a 9x13 inch pan that has been greased and floured or sprayed with Bakers Joy or non stick spray ,I use Bakers Joy.Sprinkle cake batter with brown sugar and coconut .Bake at 350 degrees for about 30-35 minutes ,till tooth pick test clean
• 2. Let cake cool for about 30 minutes .While cake is cooling make the icing.Put butter ,sugar and evaporated milk in a sauce pan and bring to a boil.Boil about 2 minutes.Remove from heat ,add vanilla extract ,coconut and nuts .Mix and spread on cooled cake.After cake and icing is totaly cooled cover with foil or if your cake pan has a cover use it.This cake is best if made a day or two before serving.This cake travels very well.
• 3. Photo of cake mixed up.
• 4. Brown sugar and cocanut toping
• 5. Ready for the oven.

FRUIT COCKTAIL CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9-inch pan.
• In a mixing bowl lightly beat the eggs, then stir in the sugar, baking soda, salt and fruit cocktail with juice.
• Stir in flour, blending well, then turn into the prepared pan.
• Bake for 30- 35 minutes or until cake tester comes out clean.
• Leave cake in pan.
• To make the icing-------------------->>>.
• In a medium saucepan combine sugar, milk and butter and bring to a boil.
• Boil for a minute.
• Stir in vanilla.
• Pour hot syrup over fork poked cake while it is still hot from the oven.
• Serve from pan while still warm or cooled.

FRUIT COCKTAIL CAKE (FROM A CAKE MIX)

Steps:

• Preheat to 325*.
• Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
• Blend, then beat at medium speed for 2 minutes.
• Pour batter into greased 9x13 pan, or two 8x8 pans.
• Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
• Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
• Serve warm or room temp; stays moist for several days.

BEST EVER FRUIT CAKE

Steps:

• Put the sugar, sultanas, currants, raisins, water, cherries, butter or margarine, salt into a saucepan, bringing it to the boil and simmer for 20 minutes
• Pour into a mixing bowl and allow to cool. Pre heat the oven to 170 degrees / Gas Mark 3
• Grease and line with grease proof paper a 20 cm round cake tin
• Add the egg to the cooled fruit mixture and stir in well. Add the flour and mix well
• Turn into the prepared cake tin, smooth the top and arrange optional almonds on the top.
• Bake for 1.25 - 1.50 hours until risen and golden brown. Cool slightly before turning out. The cake improves with keeping.

MOM'S BEST FRUITCAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 small loaf pans with parchment or wax paper.
• In a large bowl combine Brazil nuts, dates, cherries and pineapple. Over the fruit and nuts sift the flour, sugar, salt and baking powder. Mix well.
• In a small bowl combine eggs and vanilla; beat until foamy. Pour over fruit mixture and mix well. Spoon batter into prepared pans.
• Bake in preheated oven for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean.

FRUIT COCKTAIL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
• Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
• Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.

FRUIT COCKTAIL POUND CAKE

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl cream together the softened margarine and the sugar,.
• Mix well till creamy smooth. Add one egg at a time and beat after each addition.
• In a measuring glass combine the milk, the fruit cocktail juice and the vanilla extract (or amaretto liqueur).
• In a separate mixing bowl sift the flour, baking powder and salt together.
• Add 1/4 of the flour mix to the creamy butter mixture alternately with a little of the liquid; mix well after each addition. Keep doing this till there is no more flour or liquid left. Your cake batter should be rich and smooth/ If needed, add a tablespoon or more milk or juice--not too much, you don't want your cake watery.
• Fold in the drained fruit cocktail to your batter and mix well till all fruit is coated and not floating on top of batter.
• Pour the batter into two well greased and lightly floured loaf pans or a bundt cake pan.
• If using non-stick pans then just spray with a little oil spray.
• Bake for 40 to 50 minutes for loaf pans or till lightly golden brown and insert toothpick comes out clean. If baking in bundt pan, it should be about the same time.
• Remove cake from oven and let sit on cake rack. Remove cake from pans and place on serving dish.
• Put icing sugar in sieve and tap side of sieve to get a light dusting all over top of cake.
• Serve cake slices with whipped cream or ice cream, makes a yummy light dessert.
• Note: you can do a summer berry cake by adding fresh fruit like blueberries, raspberries, strawberries, diced peaches, pears, and or nectarines.
• When making the fresh berry cake use either 1/2 cup of fruit cocktail juice + 1/cup milk OR use 1 cup of milk, but if your replacing the juice with the whole cup of milk you will need to add 1/3 cup more sugar.