Fruit Cocktail Cake

Ingredients

• 2 eggs
• 1 1/2 cups sugar
• 1 (16 oz.) can fruit cocktail, undrained
• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Topping:
• 1/2 cup margarine
• 3/4 cup sugar
• 1/2 cup evaporated milk
• 1 egg, slightly beaten
• 1 teaspoon vanilla
• 1/2 cup coconut
• 1/4 cup chopped nuts

Directions

Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan. Beat eggs, sugar and fruit cocktail until fruit is broken up. (Electric mixer) Combine remaining ingredients and add gradually to the fruit cocktail mixture, beating well. Pour into prepared pan. Bake for 30 minutes or until cake tests done. Cool 15 minutes. Top with coconut topping.

For topping: Put margarine, sugar, milk, and egg in a heavy bottomed saucepan. Bring to boil over medium heat, stirring constantly. Boil 2 minutes, stirring constantly. Stir in vanilla, coconut and nuts. Cool slightly. Spread over cake while still warm.

Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
joybow@mtaonline.net
Fruit Cocktail Cake