Fruit Cocktail Cake

A great last minute dessert. One family we know always takes this sailing  so now it’s called “Fruit Cockpit Cake”

Fruit Cocktail Cake
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Ingredients
Cake
  1. 2 eggs
  2. 1 1/2 cups sugar
  3. 2 tsp. baking soda
  4. 1/2 tsp. salt
  5. 1 – 14oz. can fruit cocktail with juice 398mL
  6. or crushed pineapple
  7. 2 cups flour
  8. Sauce
  9. 3/4 cup sugar
  10. 1/2 cup milk
  11. 1/2 cup butter
  12. 1 tsp. vanilla or 2 Tbsp. rum is a superb substitute!
Instructions
  1. 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.
  2. 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.)
  3. Serve warm with whipped cream or frozen vanilla yogurt. Keeps for several days refrigerated (if no one knows it’s there).
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 297), The Best of Bridge (Page: 160)
The Best of Bridge http://www.bestofbridge.com/

 

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3 Comments

  1. Pingback: The Best Of The Best Cookbook Fruit Cocktail Cake | cocktails - cocktail vesper

  2. Pingback: Best Best Cookbook Fruit Cocktail Cake | styles - book of cocktails

  3. Pingback: The Best Of Bridge/recipes/fruit Cocktail Cake | clever cocktail recipes

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