Sunday, October 26, 2008

Fruit Cocktail Cake


This is one of the recipes I made allot for care group nights. It's not healthy at all but that is why it tastes so good. The canned fruit adds moisture to the cake and the topping is just plain fattening and delicious. It is a must to heap copious amounts of whipped cream on top and forget about the calories you are consuming and enjoy your cake! A good rich cup of coffee is a must with this cake.


Cake


1 1/2 cups sugar


2 cups flour


2 tsp baking soda


1/2 tsp salt


2 eggs-slightly beaten


1 14oz can fruit cocktail-with juice


Combine all ingredients accept the flour and beat together well with an electric hand mixer. Add flour and blend until flour is all absorbed.


Grease a 9x13 pan or a 10-12 inch round or spring form pan. Bake cake for approx. 45 minutes @ 350.


Topping


3/4 cup white sugar


1/2 cup cream


1/2 cup butter


1 tsp vanilla (add after other ingredients have boiled)


Just before cake is done place the topping ingredients in a microwavable bowl and bring to a full boil. Watch that it does not boil over. You can also do this on the stove top stirring constantly.


Remove cake from oven and immediately poke fork holes all over the top. I make them about 2" apart over the whole cake. Pour the hot topping over the cake slowly allowing the topping to soak into the holes. This makes the cake very moist. Allow cake to cool on counter. Serve with whipped cream or ice cream. It is best when served just barely warm, but keeps in the fridge for a day or two. I have never frozen this cake, but I don't think the results would be the best.


don't even bother asking about the calorie count in this one. Just eat it!


10 comments:

  1. Kathleen,
    This sounds so moist and rich!!

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  2. Kathleen. I am so glad you posted this. I have tried different fruit cocktail cake recipes but they were NOT as good as this looks. I am guessing one of the differences is that you have a wonderful topping that infuses with the just baked cake! Of course...it doesn't hurt to add the additional topping of ice cream or whipped cream! Love it...now THAT looks good enough for me to try it once again!

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  3. I'm with Trish..I have tried a fruit cocktail cake recipe before but it didn't look as good as this one. Maybe the calories make the difference?? hehe

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  4. I love this cake and some time ago, I tried to find the recipe for it but could not for the life of me remember where I had it. . .so thankyou for posting another oldie favorite. It absolutely needs to be in this blog. . .and wonderful job of the picture . . .it looks scrumptious.

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  5. Thanks for posting this recipe. We just had something similar last week at growth group.
    It was yummy.

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  6. I haven't made fruit cocktail cake in a long time...and never in a spring-form pan...but we had it at care group last time we met. It may not be on any health-smart menu's, but it is yummy!

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  7. We had this cake at a friend's house tonite. She served it saying, "from Mennonite Girls Can Cook"! It was delicious!

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  8. My sister makes this using crushed pineapple instead of fruit cocktail, and uses some rum in the topping too. It is excellent

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  9. Wow, this cake was phenomenal and takes minutes to put together! I have made another similar fruit cocktail cake without the cream/butter topping(also delicious!)but this creamy sweet syrup really takes it over the top. Followed recipe almost exactly, but stirred with a wooden spoon, and I cut back to only 1 cup of sugar in the cake batter, and it was still plenty sweet enough. Thank you for sharing!

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  10. Great cake but I cut back to 1 cup sugar for cake and used fruit coctail packed in water, so much better than syrup. I found the syrup just too sweet. For topping, I used brown sugar, more depth to flavours.

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