Fruit Cocktail Cake Vii
Yes, the meringue is soft, light, and airy yet lightly crispy on the outside.
Recipe Summary Fruit Cocktail Cake Vii
This cake is very moist. It's one of my husband's favorites.Ingredients | Nice Fruit Cake Singapore2 eggs1 ½ cups white sugar1 (15.25 ounce) can fruit cocktail with juice1 ¾ cups all-purpose flour1 ½ teaspoons baking soda1 cup white sugar½ cup butter⅔ cup evaporated milk1 cup flaked coconut1 teaspoon vanilla extractDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, and baking soda; set aside.In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Prick the top with a fork and spread on topping while still hot.To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.Info | Nice Fruit Cake Singaporeprep:
30 mins
cook:
35 mins
total:
1 hr 5 mins
Servings:
12
Yield:
1 - 9x13 inch pan
TAG : Fruit Cocktail Cake ViiDesserts, Cakes, Sheet Cake Recipes,
