Name: Fruit Cocktail Cake II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 eggs; 1/3 cup evaporated milk; 1 1/2 cups sugar; 1/4 teaspoon salt; 2 teaspoons baking soda; 2 cups all purpose flour; 1 can fruit cocktail (undrained, (15 oz / 425 g)); 3/4 cup sugar; 1/3 cup evaporated milk; 1/3 cup butter; 1 teaspoon vanilla extract; 1/2 cup walnuts (or pecans, chopped, optional); candy sprinkles (optional, as desired)

Fruit Cocktail Cake II

This sounds really good, on my to make and taste list. This will use a bundt pan for baking.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings servings

Ingredients

For the Cake

2 eggs
1/3 cup evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
2 teaspoons baking soda
2 cups all purpose flour
1 can fruit cocktail, undrained, (15 oz / 425 g)

For the Glaze

3/4 cup sugar
1/3 cup evaporated milk
1/3 cup butter
1 teaspoon vanilla extract
1/2 cup walnuts, or pecans, chopped, optional
candy sprinkles, optional, as desired

Instructions

For the Cake

Preheat your oven to 180 C (350 F), grease a bundt pan with butter or spray with cooking spray.
Add all Cake ingredients to a large mixing bowl and mix together.
Pour into the prepared bundt pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack for 10 minutes. Make the Glaze.
Turn the cake out onto a plate.

For the Glaze

In a small saucepan, add the Glaze ingredients and put on medium heat. Stir as the glaze heats until almost a boil, and the sugar is dissolved, remove from heat.
Pour the glaze over the warm cake after it has been turned out onto a plate.
Cut into slices, serve warm or cold, enjoy.

Notes

Low cost per serving.

Recipe provided by my Mom, Joann Thayer.
United States.