Fruit Cocktail Cake VI

Name: Fruit Cocktail Cake VI
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 15
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 118 milliliters brown sugar; 118 milliliters butter; 198 grams package flaked coconut; 2 eggs; 142 grams evaporated milk; 473 milliliters all-purpose flour; 432 grams fruit cocktail with juice; 2 pinches salt; 118 milliliters chopped walnuts; 177 milliliters white sugar

Fruit Cocktail Cake VI might be just the dessert you are searching for. One portion of this dish contains about 4g of protein, 15g of fat, and a total of 291 calories. This vegetarian recipe serves 15. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up baking soda, sugar, salt, and a few other things to make it today.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Oven

Frying Pan

In a large bowl, Beat eggs and 1 1/2 cups white sugar together until smooth. Beat in flour mixture and fruit cocktail with juice.

Ingredients you will need

Fruit Cocktail

Granulated Sugar

All Purpose Flour

Juice

Egg

Equipment you will use

Bowl

Spread into prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Mix together the brown sugar and chopped nuts; sprinkle on top of cake.

Ingredients you will need

Brown Sugar

Nuts

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Equipment you will use

Toothpicks

Oven

Remove from oven and immediately poke holes in cake with fork.

Equipment you will use

Oven

Pour topping over cake.

To make the topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil, and stir in coconut.

Ingredients you will need

Evaporated Milk

Coconut

Butter

Sugar

Equipment you will use

Sauce Pan

Equipment

Ingredients

Servings:

2teaspoons

baking soda 118milliliters

brown sugar 118milliliters

butter 198grams

package flaked coconut 2

eggs 142grams

evaporated milk 473milliliters

all-purpose flour 432grams

fruit cocktail with juice 2pinches

salt 118milliliters

chopped walnuts 177milliliters

white sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.