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–+ servings

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 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 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.