Vintage 1960s Holiday Treats, Fruit Cocktail Cake

 

This was my grandmother's favorite cake to make for holidays, birthdays, anniversaries, graduations...you name it. One of my favorite "Grandma's" bake.

 

Fruit Cocktail Cake

 

1-1/2 cups sugar

2 large eggs are beaten

1 15.5oz can fruit cocktail in heavy syrup (do not drain)

1 tsp salt

2 tsp baking soda

2 cups all-purpose flour

1/4 cup light brown sugar

1/2 cups coconut

 

Icing

3/4 cup sugar

1/2 cup evaporated milk

1 tsp vanilla extract

1/2 cup coconut

3-4 cup chopped pecans or walnuts

1 stick real butter

 

Sift all dry ingredients together, then add beaten eggs and fruit cocktail with liquid. Mix together. Pour into a 9x13 inch pan that has been greased and floured or sprayed with non-stick spray. Sprinkle cake batter with brown sugar and coconut. Bake at 350F for about 30-35 minutes until a toothpick tests clean.

Let cake cook for about 30 minutes. while the cake is cooling make the icing. Put butter, sugar, and milk in a saucepan and bring to a boil. Boil about  2 minutes. Remove from heat, add vanilla extract, coconut, and nuts. Mix and spread on cooled cake. After cake and icing is totally cooled, cover with foil or if your cake pan has a cover use it. This cake is best if made a day or two before serving. It also travels well.

 

 Serves 16-20

 

Note:  You can add 1/4 cups of chopped maraschino cherries to the batter, be sure to cut them in half or quarters.