Title

Fruit Cocktail Cake

Subject

eggs

fruit cocktail

flour

sugar

baking soda

vanilla

salt

nuts

brown sugar

margarine

milnot

angel flake coconut

Description

Fruit Cocktail Cake

2 eggs beaten in a bowl
1 can No 303 Fruit Cocktail (all)

2c flour 1t. soda
1½c sugar 1t. vanilla
pinch salt.
Sift these dry ingredients together
and add to cocktail mix. Stirring
only enough to thoughly mix without

Back:
beat. (this makes it tough)
Mix ½ c nuts
¾c Br Sugar
and sprinkle over top & place
in oven at 350° for 30 min.
(I use 325° for 28 min. electric

1c sugar Cook till
1 stick margarine thickens & pour
1 sm can Milnut over cake
1 can Angle Flake Lacant Soon as you take out oven

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# Fruit Cocktail Cake

## Ingredients

- 2 eggs, beaten
- 1 can No. 303 Fruit Cocktail (all, including juice)
- 2 cups flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp vanilla
- Pinch of salt

## Topping

- 1/2 cup nuts
- 3/4 cup brown sugar

## Frosting

- 1 cup sugar
- 1 stick margarine
- 1 small can Milnut
- 1 can Angel Flake Coconut

## Instructions

1. Beat 2 eggs in a bowl.
2. Add the entire can of No. 303 Fruit Cocktail (including juice) to the eggs.
3. Sift together the flour, sugar, baking soda, and salt.
4. Add dry ingredients to the fruit cocktail mixture, stirring only enough to thoroughly mix without beating (beating makes it tough).
5. Mix together the nuts and brown sugar and sprinkle over the top of the batter.
6. Bake at 350°F for 30 minutes (or 325°F for 28 minutes in an electric oven).
7. While cake is baking, combine sugar, margarine, and Milnot in a saucepan; cook until thickened.
8. Stir in Angel Flake Coconut.
9. Pour frosting over cake as soon as it is taken out of the oven.

Creator

Paula Guffey

Source

RCA0003 - VTG LG Wood Recipe Box Dove Tail w/Metal Hinges Full Of Recipes & Handwritten (eBay)

Date

1950s

Rights

Personal/Family

Format

Handwritten recipe card

Identifier

RCA0003-20260513-0071

Coverage

Indiana, US