Retro Fruit Cocktail Cake
From luisascatering 15 years ago
- 25 minutes to make
- Serves 8
I remember this dessert from when I was a kid and last week I had a bizarre craving for it! I updated it slightly and it's not as super sweet like the old school version... and it was damn good! :-)
Ingredients
- Cake: shopping list
- 2 cage-free eggs, separated shopping list
- One 16 ounce can SW Natural Style fruit cocktail, undrained shopping list
- 3/4 cup granulated sugar shopping list
- 2 cups all purpose flour shopping list
- 2 teaspoons baking soda shopping list
- 1/2 teaspoon kosher salt shopping list
- Topping: shopping list
- 1/2 cup butter shopping list
- 3/4 cup of sugar shopping list
- 1/2 cup evaporated milk shopping list
- 1 teaspoon of pure vanilla extract shopping list
- 1 cup sweetened flaked coconut shopping list
How to make it
- For Cake: Beat egg whites until stiff.
- Combine dry ingredients, egg yolks and fruit cocktail along with the juice from the can. Mix well. Gently fold in egg whites and allow batter to rest for about 15 minutes. Bake at 350ºF. for 25-30 minutes in 9 x 12 inch lightly buttered pan. Place on cooling rack.
- For Glaze: Combine all ingredients in a saucepan and bring to boil. Boil for 5 minutes, stirring regularly. Poke holes all over the cake with a bamboo or metal skewer. Pour glaze all over hot cake.
- If you want it be cute, top with marachino cherries and eat it while it's warm with a big squirt of whipped cream :-)
The Rating
Reviewed by 3 people-
This does sound damn good! I like that hole poking technique in the end! I bet that really helps that glaze to soak through the cake. Great post, Luisa, as usual! High 5!
juels
in Clayton loved it
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Wow, what a little gem! Luisa, you never, ever dissapoint! Can't wait to dig into this yummy treat!!!!
meals4abby
in Valders loved it
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I have made similar- great post
midgelet
in Whereabouts loved it
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