Fruit Cocktail Cake I
This one is a long shot, if you try this before I do, please leave a comment. We have one type of fruit cocktail I have seen, it is not the same types of fruit as one would find in the US, but it should work and may have interesting results as well. I am assuming the syrup from the can is the liquid needed to make this as well.
Ingredients
For the Cake
- 1 can fruit cocktail, see Step 1
- 2 eggs
- 1 1/2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup brown sugar, packed
For the Topping
- 1 can condensed milk
- 1/2 cup sour cream
Instructions
- If you have never tried the fruit cocktail here, it is quite good, contains mainly tropical fruits. The original recipe stated one 15 ounce can, which is 425 grams. There is two sizes of this in stores, 565 grams, and a smaller one of 234 grams. Just estimate 425 grams worth and go with that.
- Preheat your oven to 180 C. Lightly grease a 9x13 baking dish with butter.
- Combine all the Cake ingredients except the brown sugar, pour into the prepared baking dish. Bake for 45 minutes.
- Mix the Topping ingredients in a saucepan and bring to a boil, pour on the hot cake and serve warm but also good served cold. Optional to garnish the top with chopped nuts or shredded coconut.
Notes
Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
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