Retro Fruit Cocktail Cake |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I remember this dessert from when I was a kid and last week I had a bizarre craving for it! I updated it slightly and it's not as super sweet like the old school version... and it was damn good! :-) Ingredients:
cake |
2 cage-free eggs, separated |
one 16 ounce can sw natural style fruit cocktail, undrained |
3/4 cup granulated sugar |
2 cups all purpose flour |
2 teaspoons baking soda |
1/2 teaspoon kosher salt |
topping |
1/2 cup butter |
3/4 cup of sugar |
1/2 cup evaporated milk |
1 teaspoon of pure vanilla extract |
1 cup sweetened flaked coconut |
Directions:
1. For Cake: Beat egg whites until stiff.
2. Combine dry ingredients, egg yolks and fruit cocktail along with the juice from the can. Mix well. Gently fold in egg whites and allow batter to rest for about 15 minutes. Bake at 350ºF. for 25-30 minutes in 9 x 12 inch lightly buttered pan. Place on cooling rack.
3. For Glaze: Combine all ingredients in a saucepan and bring to boil. Boil for 5 minutes, stirring regularly. Poke holes all over the cake with a bamboo or metal skewer. Pour glaze all over hot cake.
4. If you want it be cute, top with marachino cherries and eat it while it's warm with a big squirt of whipped cream :-)
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