I have never been a fan of fruit cocktail.
I don’t like cherries, and canned grapes are just slimy and gross.
But about a month ago, I began craving a cake that the Mother used to make when I was little.
It is called fruit cocktail cake.
How does a person crave fruit cocktail cake when they don’t even like the stuff?
No fruit cocktail? Use a can of pears instead.
The best part of this cake is the icingy glazy stuff.
You pour it hot, over the hot cake.
And it soaks in and the cake stays moist for days.
If it lasts that long.
Fruit Cocktail Cake
- 2 c. flour
- 1 ½ c. sugar
- 2 tsp. baking soda
- dash salt
- 2 eggs
- 1 #3 can fruit cocktail juice included
- 1 tsp. vanilla
- ½ c. brown sugar
- ½ c. pecans
Whisk dry ingredients together. Add wet to dry. Stir till just moistened. Pour into a greased 9×13. Sprinkle top of cake with brown sugar and pecans. Bake @ 350* for 40 minutes.
Frosting for cake
- 1¼ c. sugar
- ¾ c. evaporated milk
- 1 ½ sticks butter
Boil for 2 minutes and pour over hot cake.