Fruit Cocktail Coffee Cake
1 1/2 cup of flour
3/4 cup of sugar
1 teaspoon of soda
1/2 teaspoon of salt
1/2 cup of Crisco oil
2 eggs
1 medium can of fruit cocktail (with juice)
1 teaspoon of vanilla |
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Mix all ingredients together. TOPPING: Sprinkle with brown sugar and pecans before baking. Bake at 325ºF. Fruit Cocktail Coffee Cake 2
One 16 ounce can of fruit cocktail
1 cup of sugar
1 1/2 cup of flour
1 teaspoon of soda
1/2 teaspoon of salt
1 egg
Mix together. Sprinkle on top 3/4 cup brown sugar, mix with nuts, if desired. Bake in a greased 9 x 13 inch cake pan for 25 minutes at 350ºF. Lower temperature then to 310ºF. for 15 minutes. Serve with whipped cream.
Fruit Cocktail Coffee Cake 3
2 cups of all-purpose flour
1 1/2 cup of sugar
1 teaspoon of baking soda
1 can of fruit cocktail (303 can)
2 eggs
1/2 cup of brown sugar
Put flour, sugar and baking soda in bowl. Add fruit cocktail and eggs. Beat on low for 3 minutes. Pour in greased and floured pan and sprinkle with brown sugar. Bake in preheated oven at 350ºF. for 30 minutes or until done. Remove from oven and frost with: 1/2 cup of evaporated milk, 3/4 cup of sugar and 1/2 cup of coconut Beat 1 minute and pour over cake.
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