Fruit Cocktail Cake With Butter Sauce
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1/2 cup chopped walnuts or pecans
- 1/2 cup golden raisins
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg
- 1 can (8-3/4 ounces) fruit cocktail, undrained
- Confectioners' sugar, optional
- 1/3 cup sugar
- 1/4 cup butter, cubed
- 1/4 cup evaporated milk or half-and-half cream
- 1/4 teaspoon vanilla extract
- In a medium bowl, combine flour, sugar, nuts, raisins, baking soda, cinnamon and salt. In a small bowl, beat egg; add fruit cocktail. Stir into dry ingredients just until moistened. Pour into a greased and floured 8-in. round baking pan. Bake at 325u0b0 for 55-60 minutes or until cake tests done. Cool in pan for 5 minutes before removing to a wire rack. Cool completely. Dust with confectioners' sugar if desired. For sauce, combine sugar, butter and milk in a small saucepan; bring to a boil. Cook and stir for 3 minutes. Remove from the heat; stir in vanilla. Serve warm over the cake. Refrigerate leftover sauce.
flour, sugar, walnuts, golden raisins, baking soda, ground cinnamon, salt, egg, fruit cocktail, confectioners, sugar, butter, milk, vanilla
Taken from www.tasteofhome.com/recipes/fruit-cocktail-cake-with-butter-sauce/ (may not work)