FRUIT COCKTAIL CAKE
Cake:
1/2 cup packed brown sugar
1/2 cup chopped walnuts
2 cups all purpose flour
1&1/2 cups granulated sugar
1 teaspoon baking soda
2 beaten eggs
1 undrained can (15 ounce, may be 14 1/2 ounce) fruit cocktail in
heavy syrup
2 teaspoons vanilla extract
Glaze:
1 cup granulated sugar
3/4 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease a 13x9x2 inch baking pan; set
aside.
In small bowl combine brown sugar and walnuts; set aside.
In large bowl combine flour, the 1&1/2 cups granulated sugar and
baking soda. In another bowl combine eggs, undrained fruit cocktail
and 2 teaspoons vanilla extract. Add to flour mixture, stirring just
until combined. Spread in prepared pan. Sprinkle with walnut mixture.
Bake for 40-45 minutes or until a toothpick inserted in center comes
out clean.
Meanwhile, in small saucepan combine the 1 cup of granulated sugar,
evaporated milk, and butter. Bring to a boil, stirring occasionally.
Stir in the 1 teaspoon of vanilla extract. Slowly pour over warm
cake. Cool completely. Better if let sit overnight.
I sometimes double the glaze recipe.
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