Fruit Cocktail Cake


1 cup all-purpose flour
2/3 cup granulated white sugar
1/2 cup chopped walnuts or pecans
1/2 cup golden raisins
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 can (16 ounce) fruit cocktail
1/4 cup butter or margarine, melted
1 egg

1 stick butter or margarine, melted
1 can evaporated milk
1 cup granulated white sugar
1 cup flaked coconut
1/2 teaspoon vanilla


Preheat oven to 325 degrees F.  In a medium bowl, combine the flour, sugar, nuts, raisins, baking soda, cinnamon, and salt.  In a small bowl, beat egg; add melted butter and fruit cocktail.  Stir into the dry ingredients just until moistened.  Pour into a greased and floured 8-inch round baking pan.  Bake at 325 degrees for 55-60 minutes or until cake tests done.  Cool in pan for 5 minutes before removing to a wire rack.  Dust with powdered sugar if desired. 

For the topping, combine the butter, evaporated milk, sugar and coconut in a saucepan and cook until thick.  Remove from heat and stir in vanilla.  Let cool, then pour over warm cake.    Yields: 8 servings.


This is a great old-fashioned fruit cocktail cake.  You can serve it with or without the topping.

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