How to make it

  • Butter a 13 x 9-inch ovenproof glass dish. Set aside
  • Preheat oven to 325 F
  • Prepare cake:
  • Beat eggs until fluffy. Add sugar & continue beating until thick. Fold in flour and salt (DO NOT overbeat); add the melted butter
  • Pour into prepared pan & bake for 15-20 minutes. Cool
  • Remove cake from glass dish by inverting into the wire rack
  • Split cake horizontally into two
  • Prepare Cream Filling :
  • Blend all the ingredients for the cream filling together in a saucepan or double boiler. Stir over the fire until it thickens. Remove from fire & cool. Set aside
  • Prepare Gelatin:
  • Blend all the ingredients for gelatin except the fruit cocktail in a double boiler & cook for 20 minutes. Allow to cool.
  • Put back one layer of cake into the glass dish
  • Spread half of the cream filling over the cake
  • Top with the remaining layer then spread the rest of the cream filling
  • Arrange the fruit cocktail decoratively over the cream filling
  • Cover with gelatin. Chill until set.

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    " It was not good "
    Baking101 ate it and said...
    Made this recipe twice. Before baking made sure of the following:
    1. Oven preheated 2. Oven temperature correct (used oven thermometer) 3. Timer set 4. All ingredients correctly measured and laid out before starting 5. Cake flour used.
    Result: Because there was no baking soda and baking powder in the recipe, the cake did not rise. Forget about splitting the cake it 2 to spread the cream filling. The cakes were so dense and flat.
    Solution: Since ingredients are expensive and it would be a shame to throw it, I converted it into a peach/fruit cocktail trifle
    Was this review helpful? Yes Flag

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