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.
mmediately pour hot mixture over cake (cooled or uncooled).
Note
ill be thick. Stir in fruit cocktail. Pour into baking dish. Sprinkle
ugar, baking soda, salt and fruit cocktail with juice.
Stir in
Mix all ingredients together with a spoon.
Pour into ungreased baking pan.
Bake at 300\u00b0 for 25 to 30 minutes.
Pour icing (recipe follows) over cake while hot.
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.
Beat sugar, oil and eggs together.
Then add flour, salt, soda and fruit cocktail with its juice.
Pour into a 9 x 13-inch pan. Bake at 350\u00b0 for 40 minutes.
You can add 1/2 cup coconut, if you like.
Top with Fruit Cocktail Icing.
Sift together sugar, flour, baking soda and salt.
Add beaten eggs and juice from fruit cocktail.
Mix well. Add fruit and stir. Pour into greased and floured 9 x 13 x 2-inch pan.
Sprinkle top with brown sugar, nuts and oleo.
Bake in 350\u00b0 oven 40 to 50 minutes.
Ice with Fruit Cocktail Icing.
br>Add eggs and undrained fruit cocktail and mix well.
Turn
Mix dry ingredients together.
Add vanilla, eggs and fruit cocktail.
Mix well.
Pour in pan.
Bake at 325\u00b0 for about 35 minutes.
Boil sugar, margarine and milk about 1 minute or until it starts to thicken.
(Optional:
Add 1/2 cup coconut or nuts.) Poke cake full holes with fork.
Pour icing over cake while hot. Enjoy!
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.
Mix and sift flour, salt and soda in large bowl.
Add sugar, egg and fruit cocktail.
Mix by hand well and pour in well-greased large rectangle pan.
Bake 25 to 30 minutes at 350\u00b0.
Cut in squares while hot and glaze with icing.
n a large bowl, combine fruit cocktail (juice included), sugar, eggs and
In mixing bowl, stir together the flour, baking soda, salt and sugar.
Add eggs and undrained fruit cocktail; mix by hand until well-blended.
Bake in a greased and floured 9 x 13 pan at 350\u00b0 for 35 to 45 minutes or until a toothpick comes clean.
While cake is baking, prepare icing.
Sift dry ingredients together.
Add fruit cocktail, beaten eggs and oil.
Pour into large 9 x 13-inch pan and sprinkle with 1/4 cup brown sugar.
Bake at 350\u00b0 for 30 to 35 minutes.
Frost with Fruit Cocktail Icing.
Combine dry ingredients.
Blend in eggs and fruit cocktail. Pour into a greased 9 x 12-inch baking pan.
Bake at 300\u00b0 for 1 hour or until done.
Pour on icing.
Sift flour, sugar, salt and baking soda together.
Add eggs and fruit cocktail with juice (should equal 2 cups).
Mix with spoon.
Pour into greased (not floured) oblong pan.
Sprinkle brown sugar.
Add pecans.
Bake at 325\u00b0 for 45 minutes.
Ice with coconut icing.
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