Name: Fruit Salad Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 serving(s)
Ingredients: 2 1/2 cups (625 ml) unbleached all-purpose flour; 2 teaspoons (10 ml) baking soda; 1/4 teaspoon (1 ml) salt; 2 eggs; 1 1/2 cups (375 ml) sugar; 1 can 19 oz (540 ml) diced fruit salad, undrained; 2 cups (500 ml) sugar; 1 can 370 ml evaporated milk; 1 cup (250 ml) unsalted butter; 2 teaspoons (10 ml) vanilla extract

Preparation

Cake
- With the rack in the middle position, preheat the oven to 170 °C (325 °F). Butter and flour a 28 X 20-cm (11 x 8-inch) baking dish.
- In a bowl, combine the flour, baking soda, and salt. Set aside.
- In another bowl, beat the eggs and sugar with an electric mixer for 3 to 4 minutes or until light and fluffy. At lower speed, add the dry ingredients alternately with the fruit salad.
- Spoon the batter into the prepared pan and bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Remove from the oven, prick the surface of the cake several times with a fork and run the blade of a knife around the cake to loosen it from the sides of the pan.  
Icing
- Meanwhile, in a large saucepan, bring all the ingredients to a boil, except for the vanilla, and simmer gently for about 20 minutes or until it thickens. Be careful, the mixture tends to overflow. Add the vanilla.
- Gradually pour the hot icing over the cake, lifting it gently with a knife to let the icing flow everywhere. Allow to soak. Serve warm or cold.

Fruit Salad Cake

Categories

Ingredients

Cake

Icing

Preparation

Cake

Icing

Personal Note