How To make Fruit Cocktail Cake

The Best Church Dessert - In Appalachia

I'm sharing a Fruit Cocktail Cake recipe I learned to make from my mother n law. When I wrote about it years ago, many folks had memories of eating the dessert at various church meals. The recipe is yummy, quick and easy, and it travels beautifully!

Fruit Cocktail Cake recipe can be found here:

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Steamed Fruit Cocktail Cake I Sponge Cake

Steamed Fruit Cocktail Cake I Sponge Cake
Ingredients
1 1/2 cup All-Purpose Flour
1 Tsp Baking Powder
Pinch of Salt

6 Egg Yolk, room temperature
1 cup Sugar
1 Tsp Vanilla
1 cup fruit cocktail, drained

Procedure
1. In a bowl sift together all-purpose flour, baking powder and pinch of salt. Mix.
2. In a seperate bowl beat eggs over high speed for 1 minute. Gradually add sugar while continously beating. Add vanilla. Beat for 8 - 10 minutes until fluffy or thick.
3. Gradually add dry ingredients to the mixture. Fold in dry ingredients until just combined or there's no trace of flour left. Don't over mix.
4. Grease bottom of medium size Llanera with cooking oil. Don't grease the sides. Put fruit cocktail at the bottom. Pour cake batter on each Llanera and cover with aluminum foil so the water won't drip to the mixture.
5. Steam for 30 minutes over low heat or until toothpick inserted comes out clean. Remove foil and let it cool before unmolding.

Yields: 5 pieces

Enjoy!

STEAMED FRUIT COCKTAIL PRICES OF INGREDIENTS
Flour ___________________P12.50
Baking Powder __________ P 1.00
6 Eggs _________________ P42.00
Sugar _________________ P 7.00
432g Fruit Cocktail _______P53.50

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Murph’s Kitchen - Fruit Cocktail Cake

Cake - 1 and 1/2 cup sugar, 2 cups flour, 2 eggs, 2 tsp baking soda and 1/2 tsp salt. Combine and add 15 oz can of fruit cocktail (with juice- light or heavy syrup is fine)
Grease and flour 9x13 pan. Add batter to pan and top with 1/2 cup brown sugar and 1/2 cup chopped walnuts.
Bake at 350 for 35-40 mins. Let cool slightly while you make the icing.
Icing - 1/2 cup evaporated milk, 3/4 cup sugar, 1/3 cup butter and 1 tsp vanilla. Heat to a boil for 2 mins. Remove from heat and add 1/2 cup coconut.
Pour over warm cake.
Hope you enjoy,
Murph

Easy Fruit Cocktail Cake | Pantry Buster Baking | Easy Recipe | Lish The Baker | Bake With Me!

This super moist cake recipe made *mostly* from scratch is a crowd pleaser. It's super simple and never disappoints. Use up those pesky cans of fruit cocktail taking up space in your pantry to create this delicious breakfast dessert!
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• 00:00​ - Welcome To Lish The Baker
• 01:11 - Cake Ingredients
• 01:40 - Cake Instructions
• 02:54 - Topping Ingredients
• 03:14 - Topping Instructions
• 04:46 - Final Product
• 04:53 - Keep It DeLishious
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UGLY DUCKLING CAKE #fruitcocktailcake#

UGLY DUCKLING CAKE #fruitcocktailcake#
2 cups all-purpose Flour
2 teaspoons Baking Soda
1/2 teaspoon Salt
1-1/2 cups Sugar
2 Eggs
15.25-ounce can Fruit Cocktail WITH THE JUICE
1 cup Sweetened Coconut Flakes, (half of a 7-ounce bag)
1/2 cup Brown Sugar
In a large mixing bowl whisk flour, baking soda, salt and sugar. Then add the eggs, coconut and Fruit cocktail with the juice. Stir together to incorporate the ingredients. Pour into a greased 9 x 13 x 2 baking dish and sprinkle the top with the brown sugar. Bake at 350 degrees F for 25 to 30 minutes until a toothpick inserted into the middle comes out clean. Poke holes all over the cake with a large fork. While still warm make the following.
Glaze Recipe:
1 stick (1/2 cup) Butter
12-ounce can Evaporated Milk
1-1/2 cups Sugar
1 teaspoon Vanilla Extract
1 cup Sweetened Coconut Flakes (half the 7 ounce bag)
1 cup chopped Pecans (optional)
In a saucepan melt butter. Then add the sugar and evaporated Milk. Bring to a boil stirring constantly for 1 minute. Remove from heat and add the vanilla extract and the coconut. Pour over the cake while it is still warm and let cool completely and totally absorb the glaze. Serve with whipped cream or vanilla ice cream or just simply with a cup of coffee or hot tea.

Fruit Cocktail Cake Granny Thompson Recipe

Fruit Cocktail Cake Granny Thompson Recipe

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Calvin and Marie Towe
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SilverCreek, Ga. 30173


Fruit Cocktail Cake
INGREDIENTS
Cake:
1 1/2 cups sugar
• 2 cups all-purpose flour
• 2 large eggs lightly beaten
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 can (16-ounce) fruit cocktail with syrup undrained
Topping:
• 1/2 cup butter
• 1/2 cup brown sugar firmly packed
• 1 cup sugar
• 1 cup evaporated milk
• 1 teaspoon vanilla
• 1 1/2 cups sweetened shredded coconut
• 3/4 cup pecans chopped
Garnish:
• ▢Reddi Wip
• ▢maraschino cherries
INSTRUCTIONS
Cake:




1. Adjust an oven rack to medium position. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
2. In a large mixing bowl, stir together all cake ingredients until well combined. Pour into prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Topping:
1. Meanwhile, make the topping by combining all the ingredients in a saucepan and bring to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes. Pour over hot cake and smooth evenly with an offset spatula.
Garnish:
1. Top individual slices of cake with a dollop of Reddi Wip and Maraschino cherries.