I love and adore this cake. This is another one of those long ago recipes that we’ve been making in my family for as long as I can remember. Having not had it in ages, today seemed like a good day to satisfy my weekend sweet tooth with a taste from my past.
This is one of my mother’s favorites. Made from scratch, the ingredients are simple and the recipe itself is not fussy at all, a combination I enjoy when its hot as Hades outside and my two kids are feeling whiny! If you’ve never had fruit cocktail cake before, you cannot imagine how delicious it is. I especially enjoy it warm. Then again, I also enjoy it room temp…and cold…and…oh darn it. I just love this cake any way you can give it to me. It is a very unique and moist flavor, unlike anything you’ve ever had!
For the cake you’ll need : Self rising flour, vanilla, sugar, eggs, and a can of fruit cocktail in heavy syrup. Easy Peasy!
Hang on to your hats.
This icing will remain pretty runny, which will be great when you pour it over your hot cake and it soaks all in.
Pour hot icing over hot cake, spreading as you pour. Work fast now because this is going to immediately soak down into the cake and you don’t want coconut to be concentrated in one area and completely absent in the other. Spreading it as you pour it will help avoid this problem!
Please let me know if you try this!