ISO: ISO Fruit cake from a can of mixed fruit recipe

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kendall

Well-known member
When I was a teenager, I found a fruit cake recipe on the can of mixed fruit. It wasn't like fruit cake that you make with dried fruits. It was really light, and very good. Every few years I look for the recipe, but no one ever remembers it.

I bought a can of mixed fruit today, and I'm going to try to re-create it. The one problem I might have is the amount of liquid in the fruit, and how I adjust the liquid I add to the cake batter. I remember it used brown sugar.

 
Could this be the one?

Fruit Cocktail Cake (T&T)

2 eggs
1½ teaspoons baking soda
1½ cups sugar
½ teaspoon salt
17 ounce can fruit cocktail, with juice
1 teaspoon vanilla
2¼ cups flour

1½ cups coconut
½ cup chopped nuts

Beat eggs and sugar at high speed until fluffy.
Mix together flour and dry ingredients. Add dry indredients alternatively with fruit cocktail (by hand, not mixer). Pour into floured or parchment line 9x13 pan.

Spread coconut and nuts on top of batter and bake at 350 degrees for 35 to 40 minutes or until done.

Drizzle with glaze while cake is still hot.

Glaze:
¾ cup brown sugar ½ teaspoon vanilla
½ cup butter ½ cup chopped nuts
¼ cup evaporated milk (or plain milk)
Boil the above for about 2 minutes, stirring constantly. Pour hot glaze on top of cake.

 
Yeah, fruit cocktail! I wasn't thinking! FOUND some!

COCONUT GLAZED COCKTAIL FRUIT CAKE

Cake Batter:

1-1/2 cups sugar
2 cups cocktail fruit mix from can, drained (28 oz can)
4 whole eggs
1 tsp. baking soda
2 cups all purpose flour


Coconut Glaze:

1/3 cup melted butter
1 cup sugar
1 cup milk
1 cup dry flaked coconut

Preheat oven at 350°F.
Open can of cocktail fruit mix and drain juice,(you can drink it or use it for something else, because you won't need it for this recipe). Measure 2 cups of cocktail fruit and set aside.

In a mixing bowl, hand beat sugar and eggs for about 5 minutes, then add cocktail fruit and stir. Slowly add flour and baking soda and keep stiring.

Grease and flour cake pan (use butter to grease pan). Pour batter into pan and bake for 1 hour and 15 minutes. You can use the toothpick readiness test. Insert toothpick into centre of cake, if when you pull it out it is wet the cake is not ready. but if the toothpick is dry, your cake is done.

Remove cake from the oven and allow to cool while the glaze is prepared.


Making the Glaze:

Put all ingredients for the glaze into a saucepan; cook over medium heat, stirring constantly. When it comes to almost a boil, remove from heat and stir well for several minutes, then pour and spread glaze evenly on cake.


FRUIT COCKTAIL CAKE

2 c. sugar
2 c. flour (plain)
Pinch of salt
2 tsp. baking soda
2 eggs
16 oz. can fruit cocktail

Sift dry ingredients together. Add eggs and entire can of fruit cocktail. Mix together. Bake at 350 degrees for 30 minutes. While cake is cooking, boil icing.

FRUIT COCKTAIL CAKE ICING:

1 stick butter
1 c. sugar
1 c. evaporated milk
1/2 c. coconut
1/2 c. nuts
1 tsp. vanilla

Combine first 3 ingredients and boil slowly for 10 minutes. Remove from heat and add last 3 ingredients. Pour over cake while hot.

FRUIT COCKTAIL CAKE

CAKE:

1 1/2 c. sugar
2 eggs
1/2 tsp. salt
1/2 c. Wesson oil
2 c. flour
1 1/2 tsp. soda
1 can fruit cocktail

ICING:

1 stick butter
1/2 c. caramel cream
3/4 c. sugar
1/2 c. coconut
1/2 c. nuts
1 tsp. vanilla

Beat sugar, eggs and oil. Sift dry ingredients and add to mixture. Mix in fruit cocktail and juice. Pour mixture into greased and floured pan. Sprinkle top with 1/4 cup brown sugar and 1/2 cup coconut. Bake at 350 degrees for about 45 minutes. Frost cake while hot.
ICING: Cook butter, cream, sugar, coconut and nuts 1 minute and add vanilla.

There's a whole bunch of them here:

http://www.cooks.com/rec/search/0,1-0,fruit_cocktail_cake,FF.html

 
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