How to Make a Divinely Moist Fruit Cocktail Cake

Blend together simple ingredients, and make a rich, moist fruit cocktail cake.

Making a divinely moist fruit cocktail cake is simple when using the right ingredients. Ingredients like butter, condensed milk, fruit and eggs help make a cake rich tasting and moist. The calorie count on this cake is a little bit high because of the butter and the condensed milk, but the flavor is worth it. Serve this cake while the topping is still warm, and savor the rich flavor. Cover the cake after serving, and the moisture stays inside for several days.

Things You'll Need

• 2 1/2 cups self rising flour
• 1/2 cup butter
• 2 cups sugar
• 2 large eggs
• Large mixing bowl
• Hand Mixer
• 1 can fruit cocktail (15 oz.)
• 1 tsp. vanilla extract
• Mixing Spoon
• 16 oz. sweetened coconut
• 1/2 cup sugar
• 1 tsp. vanilla
• 1 cup condensed milk
• 1 cup pecans (optional)
• 8-inch by 13-inch baking pan
• 1/4 cup butter

Instructions

1. Pour 2 1/2 cups self rising flour, 1/2 cup softened butter, 2 cups sugar and two large eggs into a large mixing bowl. Blend until smooth and creamy using a hand mixer.

2. Open the can of fruit cocktail, and pour the fruit and juice into the batter. Add 2 tsp. of vanilla extract to the mixture, and stir the fruit and vanilla into the batter using a mixing spoon.

3. Grease a 9-inch by 13-inch baking pan with butter. Pour the batter into the pan.

4. Preheat the oven to 350 degrees F. Cook for 35 minutes, and poke a toothpick into the center of the cake. If it comes out clean it is done, and you should remove the cake from the oven. If it is comes back gooey, return the cake to the oven until it is done.

5. Let the cake cool for 10 minutes before removing it from the pan. Dump the cake onto a serving tray, and let it continue cooling.

6. Put 1/2 cup butter, 16 oz. sweetened coconut, 1/2 cup sugar, 1 tsp. vanilla, 1 cup condensed milk and 1 cup pecans into a 2-qt. sauce pan. Cook on high heat until it comes to a boil. Reduce the heat, and cook for two minutes. Pour the mixture over the cake.

7. Let the cake cool for 10 minutes. Serve cake while it is still a little bit warm. Cover the remaining cake, so it stays moist.

Tips & Warnings

• If you keep the cake inside a glass cake keeper, the cake will stay moist and delicious for up to a week.

References

• Southern Plate: Fruit Cocktail Cake VI Recipe
• All Recipes: Fruit Cocktail Cake
• Food: Fruit Cocktail Cake