15 servings from Taste of Home
Ingredients:
1-1/2 cups sugar
2 cups all-purpose flour
2 eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
2 teaspoons baking soda
3/4 teaspoon salt
1 can (16 ounces) fruit cocktail with syrup
TOPPING:
1/2 cup packed brown sugar
1/2 cup flaked coconut
SAUCE:
1/4 cup evaporated milk
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup butter, cubed
1/2 cup flaked coconut
1/2 cup chopped walnuts
Directions
- In a large bowl, combine all cake ingredients; mix well. Pour into a 13-in. x 9-in. pan and sprinkle with topping ingredients. Bake at 350° for 35-40 minutes. Meanwhile, combine all sauce ingredients in a medium saucepan and bring to a boil. When cake is done and still warm, pour sauce over cake. Cool to room temperature. Yield: 15 servings.
Nutritional Facts: 1 serving (1 piece) equals 353 calories,
12 g fat (6 g saturated fat), 46 mg cholesterol, 382 mg sodium, 60 g carbohydrate, 1 g fiber, 4 g protein.
Fruit Cocktail Cake in a Loaf Pan Recipe
Ingredients
8 ounces softened cream cheese
1-1/2 cups sugar
1 cup butter
4 eggs
2 tsp vanilla
2 cups flour
1 1/2 tsp baking powder
1/2 cup chopped walnuts
one 16 ounce can Fruit Cocktail or mixed fruit, well drained
Directions
Blend cheese and butter. Blend in sugar and vanilla and then add eggs one at a time, beating well. Mix baking powder and flour and gradually add to the mix. Fold in well drained fruit cocktail and nuts. Grease 2 loaf pans and bake in a 325 degree oven for 70 minutes (check for doneness with toothpick). Cool in pan for 10 minutes.