nd salt.
Add eggs, fruit cocktail and vanilla and mix all
Sift
the
dry\tingredients into a bowl.
Add remaining ingredients, except
for the brown sugar and nuts;\tbeat for 3 minutes.
Pour
into a greased 9 x 13-inch pan.
Sprinkle with the brown
sugar and nuts.
Bake for 50 minutes at 325\u00b0.
Good with Fruit Cocktail Cake Sauce poured over hot cake.
ill be thick. Stir in fruit cocktail. Pour into baking dish. Sprinkle
CAKE:
Beat sugar, eggs and
Cream 1 1/2 c sugar with the eggs. Add fruit cocktail (including liquid). Add the flour and baking soda--mixing well with beater. Pour into a greased and floured 9 inch round cake pan.
Bake at 350 degrees F (175 degrees C) about 15-20 minutes. Usually bakes best in thick aluminum cake pans.
To Make Frosting: Mix well the cup of sugar, canned milk and stick of margarine. Cook slowly till mixture blends. Cook about 2 minutes more; remove from heat. Add vanilla, chopped nuts and coconut. Stir mixture until thick. Spread on cake.
Sift together flour, baking soda and salt and make a well in the center.
Mix egg, vanilla and fruit cocktail into the dry ingredients and pour into a flat greased pan.
Combine 1 cup brown sugar and 1/2 cup nuts and sprinkle on top of cake.
Bake 50 minutes at 350\u00b0.
Serve with whipped cream or ice cream.
You can also use the cake recipe without the topping and when you are ready to serve it put hot butterscotch pudding over the cake.
n a large bowl, combine fruit cocktail (juice included), sugar, eggs and
mmediately pour hot mixture over cake (cooled or uncooled).
Note
Mix fruit cocktail, sugar, eggs, flour, soda and vanilla in bowl together. Pour in well greased 9 x 13-inch Pyrex pan. Sprinkle brown sugar, coconut and nuts on top. Bake 40 minutes at 350\u00b0.
Sift dry ingredients; add fruit cocktail and egg.
Beat well. Pour into greased loaf pan.
Bake at 350\u00b0 approximately 1 hour. (Toothpick in center will come out dry when done.)
Double recipe for large flat pan.
sugar, eggs, baking soda and fruit cocktail.
In a separate bowl
Sift flour, sugar, salt and soda.
Lightly beat fruit cocktail juice with eggs.
Add oil and liquid to dry mixture and mix well. Fold in fruit cocktail.
Pour into a 9 x 13-inch greased and floured cake pan.
Bake at 350\u00b0 for 20 minutes.
In a separate bowl, mix brown sugar and orange or lemon juice. Dribble over baked cake.
Top with pecans.
Bake another 10 minutes. Cake will be moist when done.
Mix flour, 1 1/2 cups sugar, soda and salt; pour into 9 x 13-inch cake pan.
Then mix fruit cocktail, eggs, brown sugar and coconut.
Beat well; pour into cake pan on top of first mixture. Bake at 325\u00b0 for 45 to 50 minutes.
Mix in saucepan 3/4 cup sugar, butter and condensed milk; bring to full rolling boil and boil 2 minutes.
Put holes in cake; pour 3rd mixture over cake and bake until mixture in holes boils up.
sugar, soda, salt, eggs and fruit cocktail with juice.
Do not
Mix dry ingredients together.
Add egg, fruit cocktail and juice.
Put in greased 8 x 8-inch cake pan.
Top with brown sugar. Bake at 325\u00b0 for 25 minutes or until toothpick comes out clean. Top with vanilla ice cream or whipped topping.
Beat eggs and fruit cocktail juice.
Add flour, baking soda and sugar.
Beat until smooth.
Add fruit cocktail.
Pour into greased 9 x 13 oblong pan.
Sprinkle dark brown sugar and nuts over top. Bake at 350\u00b0 for 45 minutes.
Cool cake 5 minutes and then make icing.
Pour fruit cocktail in 9 x 13-inch baking pan.
Sprinkle dry cake mix over the fruit cocktail.
Take slices of the butter and put on top of cake mix.
Make sure you place slices all over the top so butter may melt evenly into cake mix.
Bake at 350\u00b0 for 40 to 50 minutes or until bubbly and golden brown.
Great served warm with vanilla ice cream.
Combine cake mix, fruit cocktail with syrup, 1 cup coconut and the eggs in large mixing bowl.
Blend, then beat at medium speed for 2 minutes.
Pour into greased 13 x 9-inch pan and sprinkle with brown sugar.
Bake at 325\u00b0 for 45 minutes.
Beat in flour mixture and fruit cocktail with juice. Spread into prepared
Beat together sugar, oil, eggs, and vanilla.
Sift together flour, salt, and baking soda.
Add fruit cocktail, mix well.
Pour in 9x13 inch pan.
Sprinkle coconut over batter.
Bake at 350 degrees for 45 minutes.
Just before removing cake from oven, bring margarine, sugar, and milk to boil in small saucepan for one minute.
Remove from heat.
Add coconut, chopped nuts, and vanilla.
Spread at once over hot cake.