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Kathy's Teatime Fruit Cocktail Cake

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“This is a light, delightful cake that I got the recipe for while visiting Kathy in rural Arizona. Lovely on those hot, dry days and a perfect accompaniment for social teatime gatherings! I couldn't find a duplicate on here, so I am posting it for safekeeping (found the recipe wadded up in my purse upon my return...)”
READY IN:
15mins
SERVES:
8-12
YIELD:
1 large cake of goodness
UNITS:
US

Ingredients Nutrition

  • CAKE
  • 1 34 cups sugar
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 eggs, beaten
  • 1 (16 ounce) can fruit cocktail, well-drained (reserve a tablespoon of juice for sauce and set that aside for later)
  • 12 cup nuts (any nuts can be used, I prefer walnuts)
  • SAUCE
  • 12 cup butter
  • 1 tablespoon reserved juice from fruit cocktail
  • 1 cup powdered sugar
  • 1 egg, beaten

Directions

  1. Preheat oven to 300°F.
  2. Sift together sugar, flour & soda in mixing bowl.
  3. In medium-sized bowl mix drained fruit cocktail with eggs.
  4. Combine two mixtures; pour into greased 9x13 pan.
  5. Sprinkle with nuts.
  6. Bake at 300F for 45-60 minutes, until brown and toasty on top.
  7. SAUCE:.
  8. Beat the egg very well.
  9. Place all sauce ingredients in small saucepan, heat until mixture is Creamy, NOT boiling.
  10. Pour over cooled cake.

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