Old Fashioned Fruit Cocktail Cake
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Old fashioned Fruit Cocktail Cake has been around for years. A delicious recipe like this never loses its allure. Simple homemade cake with a can of fruit cocktail added.
So I’m going to be completely upfront with you guys. I strongly dislike, I won’t even eat canned fruit cocktail. It’s totally not my thing!
BUT put it in cake and top it with homemade whipped cream and you have my attention. As in it’s so good I stand and eat it out of the pan with a fork……..
If you are interested in where I got this recipe you might want to grab a pen and paper to draw a map! I recently got this recipe from my Grandma Davis’ best friend’s daughter. It was her Mom’s recipe and always a hit with her family.
I’m so honored that she shared it with me and that she let me share it with all of you.
Fruit Cocktail Cake
I love baking sweets in my Mud Pie Baking Dish and Mud Pie Pie Server! They make me just about as happy as the sweets!
Recipe Notes:
The original icing calls for margarine and Milnot but if you don’t have Milnot you can use evaporated milk but you will want to substitute real butter for the margarine.
Milnot is milk but with the animal fat removed and replaced by oil. Therefore it mixes well with margarine, also an oil-based product. So if you use true evaporated milk I suggest using real butter instead of margarine so that it combines smoothly.
Fruit Cocktail Cake
Ingredients
Cake
- 2 cups flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 eggs
- 1 30 ounce can fruit cocktail
Icing
- 1 cup sugar
- 1 stick margarine
- 1 12 ounce can evaporated milk
Instructions
Cake
- Combine flour, sugar, baking soda and eggs until batter is smooth
- Carefully stir into the cake batter the entire can, including syrup, of fruit cocktail
- Spray a 9x13 glass dish with non-stick spray and pour batter into dish
- Bake in a 350° pre-heated oven for 55-60 minutes until center of cake is done and cake has slightly pulled away from sides of dish
Icing
- Combine all icing ingredients in a medium saucepan and bring to a slow boil, allow to boil for approximately 1 minute then remove from heat
- While cake and icing are both warm pour the icing over the cake allowing to soak in and flow down the sides of the cake where it has pulled away from the dish.
I was looking for this recipe, as it was something my mom would make quite often, for birthdays in the house. Hands down, this was my favorite cake, but I didn’t get the recipe from her before she had passed. This looks exactly like it.
Might I suggest: we would poke holes with toothpicks in the cake, all over, prior to pouring the icing over it, to allow better absorption of the icing. The cake would be even more moist and decadent, having no dry areas.
Thanks for the share!