THE COOK'S CORNER: Fruit Cocktail Cake
This is a favorite dessert from Wednesday night dinners that Joyce Mejia has made many times. We include it here as a parting gift from her before she leaves in August.
FRUIT COCKTAIL CAKE
CAKE:
2 c. flour
2 c. sugar
2 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
1 (16 oz.) can fruit cocktail (DO NOT DRAIN!)
1 tsp. vanilla
2 eggs
Sift flour, sugar, soda, salt and cinnamon together. Add fruit cocktail, vanilla, and eggs. Stir for 5 minutes. Grease and flour pan and bake at 350 degrees for 35 minutes.
GLAZE:
1 stick butter
3/4 c. sugar
3/4 c. evaporated milk
(1/2 cup nuts or 1 cup coconut may also be added)
Bring to a boil butter, sugar, and evaporated milk. Pour over hot cake.
Recipe copied from cooks.com website
