Fruit cocktail cake has always been one of my favorite cakes. When I found this recipe in my Cooking with Paula Deen magazine last summer, it went straight to my list of recipes to try. It took me a few months though before I finally gave it a try. I made it yesterday and was really satisfied with the result. The cake was extremely easy to make and tasted great. The texture was even better this morning when I had a piece for breakfast. Smiling
- 1¼ cups sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 15.25-ounce can fruit cocktail, undrained
- ½ cup sweetened flaked coconut
- Preheat oven to 350F. Lightly grease a 13×9-inch baking dish. (I used parchment paper to make doing the dishes easier).
- In a large bowl, beat sugar, oil, and eggs at medium speed with an electric mixer until fluffy.
- In a medium bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well (batter will be thick). Stir in fruit cocktail.
- Pour into prepared baking dish. Sprinkle evenly with coconut.
- Bake for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
- Pour coconut frosting over hot cake. Sprinkle with walnuts.
- Cool completely. Cut into squares to serve.
Makes about 12 to 15 servings.
- ¾ cup sugar
- ½ cup butter
- ½ cup evaporated milk
- ½ cup flaked coconut
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
- In a medium saucepan, combine sugar, butter, and milk.
- Bring to a boil over medium-high heat; boil for 2 minutes, stirring occasionally.
- Stir in coconut and vanilla.
Cooking with Paula Deen magazine – reader recipe (Joyce Farlow of Pittsville, Maryland)
- 6 cups self-rising flour (see Tip)
- 1 cup self-rising white cornmeal (see Tip)
- 1 teaspoon salt
- 1 teaspoon pepper
- In a large bowl, combine all the ingredients. This recipe makes a ton, so store it in a large resealable plastic bag in the freezer until you need it.
Tip: If you can’t find self-rising flour, use 6 cups all-purpose flour plus 3 tablespoons baking powder and 1½ teaspoons salt.
Tip: If you can’t find self-rising cornmeal, use ¾ cup plus 3 tablespoons white cornmeal, 1 tablespoon baking powder, and ½ teaspoon salt.
Servings: 7 cups
- 3 cup skinny pretzel sticks, broken into small pieces but not crushed, then measured
- 18 (1-ounce each) squares white chocolate
- 2 cup dry salted peanuts
- Line a rimmed cookie sheet with parchment or waxed paper.
- Melt the chocolate in a double boiler over simmering water until smooth, or melt in the microwave in a 2 quart glass dish. Microwave on high (100 %) for 1 minute, stir, and microwave on high for 1 minute more. If necessary, microwave on high for 10 seconds more, and stir until the chocolate is melted and smooth. Stir in the pretzel pieces and peanuts. Stir well with a flexible spatula.
- Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed.
- Allow for the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in cookie tins, or package in Chinese food take-out cartoons lined with waxed paper.
Servings: 8 cups servings