Mommas Fruit Cocktail Cake Food

MOMMA'S FRUIT COCKTAIL CAKE

Steps:

• Drain the fruit, beating the juice with the egg till creamy.
• Add the flour, sugar, baking soda and salt.
• Fold in the fruit.
• Pour into a greased 8 x 8 inch pan. Top with nuts and brown sugar.
• Bake for 35 minute at 350.
• Serve with dollops of fresh whipped cream.

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.

PAULA DEEN'S FRUIT COCKTAIL CAKE

Steps:

• Preheat oven to 350. Lightly grease a 13x9 baking dish.
• In a large bowl, beat sugar, oil, applesauce and eggs at medium speed until fluffy.
• In a medium bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well. Batter will be thick. Stir in fruit cocktail. Pour into baking dish. Sprinkle evenly with coconut.
• Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Pour Coconut Frosting over hot cake. Sprinkle with walnuts, if desired. Cool completely before cutting into squares.
• COCONUT FROSTING: In a med ium saucepan, combine butter, sugar, and milk. Bring to a boil over med-high heat; boil & stir one minute. Add coconut & vanilla; stir. Pour over hot cake.

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.

FRUIT COCKTAIL CAKE- MOM'S

Steps:

• 1. Preheat oven to 325 degrees. Grease a 9 by 13 inch pan. Combine cake mix, undrained fruit, 1 cup coconut and eggs in a mixer bowl. Then beat at medium speed for 2 minutes. Pour this mixture into the prepared pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes.
• 2. Heat together butter, sugar and milk. Bring to a boil and boil for 1 minute. Stir in 1/2 cup coconut and mix. Spoon over warm cake. Top with Cool Whip before serving, if desired.

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.

HOLIDAY FRUIT COCKTAIL CAKE

Steps:

• Mix together by hand the flour, sugar, soda, salt, eggs and fruit cocktail with juice.
• Do not over mix and do not beat.
• Pour into a 9x13 cake pan sprayed with pam.
• Sprinkle 1/2 cup brown sugar and 1/2 cup chopped pecans over top of cake.
• Bake at 325 degrees for 40 minutes.
• Remove and place on a rack to cool.
• While cooling (15 minutes) in a medium pan bring to a slow boil the evaporated milk, sugar and butter.
• Once the butter is melted and the slow boil is reached remove from heat and stir in the vanilla.
• With a carving fork poke"lots" of holes in the cake and slowly pour butter sauce evenly all through cake.