Fruit Cocktail Cake
Fruit Cocktail Cake
Ingredients
- 2 ½ cups (375 g) unbleached all-purpose flour
- 2 tsp baking soda
- ¼ tsp salt
- 2 eggs
- 1 ½ cups (315 g) sugar
- 2 ¼ cups (560 ml) canned diced fruit cocktail, not drained
- 1 ½ cups (315) sugar
- 1 can (12 oz/354 ml) evaporated milk
- 1 cup (225 g) unsalted butter
- 2 tsp (10 ml) vanilla
Instructions
- With the rack in the middle position, preheat the oven to 325°F (165°C). Butter and flour an 11 x 8-inch (28 x 20 cm) rectangular baking dish or a similarly sized oval baking dish.
- In a bowl, combine the flour, baking soda and salt.
- In another bowl, whisk the eggs and sugar with an electric mixer for 3 minutes or until light and fluffy. With the machine running on low speed, add the dry ingredients alternating with the fruit cocktail. Spread out in the prepared baking dish.
- Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. As soon as the cake is out of the oven, prick the surface all over with a fork or skewer. Pass a thin blade between the side of the baking dish and the cake.
Fruit Cocktail Cake