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Fruit Cocktail Cake

1 1/2 cups white sugar
2 cups flour
2 tsp. baking sodav 1/2 tsp. salt
2 eggs
14-oz. can fruit cocktail with juice

Beat eggs slightly. Add all ingredients except flour. Then add flour and bake in 9x13-inch greased pan for 45 minutes at 350 F.

Icing: 3/4 cup white sugar 1/2 cup milk 1/2 cup margarine 1 tsp. vanilla (1 tsp. brandy is a superb substitute) Boil all ingredients, except vanilla. Add vanilla, pour over hot cake (makes a lot, but use all of it). Serve with vanilla ice cream. This keeps refrigerated for several days. Submitted by Ginette Broderick, Cornwall

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