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
Topping
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.