Fruit Cocktail Cake

A great last minute dessert. One family always takes this sailing – Now it’s called “Fruit Cockpit Cake”.

2 eggs
1 1/2 cups sugar
2 tsp. baking soda
1/2 tsp. salt
1 – 14oz. can fruit cocktail with juice 398mL
or crushed pineapple
2 cups flour

3/4 cup sugar
1/2 cup milk
1/2 cup butter
1 tsp. vanilla or 2 Tbsp. rum is a superb substitute!

To make cake: Beat eggs. Add all ingredients, except flour, and mix. Add flour and mix again. Grease a 9 x 13” pan or a bundt pan and pour in mixture. Bake at 350F for 45 minutes.
To make sauce: Heat sugar, milk and butter in saucepan and bring to a boil. Remove from heat and add vanilla. Pour over hot cake. (Makes a lot, but use all of it! The cake will absorb it.)
Serve warm with whipped cream or frozen vanilla yogurt. Keeps for several days refrigerated (if no one knows it’s there).

Book Reference – The Best of the Best – Vol. 1 (Page: 297), The Best of Bridge (Page: 160)

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