Name: Fruit Cocktail Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 to 12 servings
Ingredients: 2 ½ cups (375 g) unbleached all-purpose flour; 2 tsp baking soda; ¼ tsp salt; 2 eggs; 1 ½ cups (315 g) sugar; 2 ¼ cups (560 ml) canned diced fruit cocktail, not drained; 1 ½ cups (315) sugar; 1 can (12 oz/354 ml) evaporated milk; 1 cup (225 g) unsalted butter; 2 tsp (10 ml) vanilla

Preparation

Cake
- With the rack in the middle position, preheat the oven to 325°F (165°C). Butter and flour an 11 x 8-inch (28 x 20 cm) rectangular baking dish or a similarly sized oval baking dish.
- In a bowl, combine the flour, baking soda and salt.
- In another bowl, whisk the eggs and sugar with an electric mixer for 3 minutes or until light and fluffy. With the machine running on low speed, add the dry ingredients alternating with the fruit cocktail. Spread out in the prepared baking dish.
- Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. As soon as the cake is out of the oven, prick the surface all over with a fork or skewer. Pass a thin blade between the side of the baking dish and the cake.
Glaze
- Meanwhile, in a large pot, bring all of the ingredients except the vanilla to a boil. Simmer gently for 20 minutes or until thickened. Keep an eye on the mixture as it has a tendency to boil over. Add the vanilla.
- Gradually pour one-third of the hot glaze over the cake while carefully lifting the edge with a knife to let the glaze seep underneath. Let the glaze soak into the cake. Serve warm or cold. Serve with the remaining glaze.

Fruit Cocktail Cake

Categories

Ingredients

Cake

Glaze

Preparation

Cake

Glaze

Personal Note