Grandmother Freeman’s Fruit Cocktail Cake Friday, September 22, 2017


2 cups all-purpose flour
2 tsp baking soda
¼ tsp salt
2 eggs
1 ½ cups white sugar
1 15 oz can fruit cocktail with juices
½ cup brown sugar
½ cup chopped walnuts
¾ cup white sugar
½ cup butter
⅔ cup evaporated milk
2 cups flaked coconut


Preheat oven to 350°F. Grease and flour a 9X13 inch pan (or use baking spray). Sift together the flour, baking soda and salt. Set aside. In a large bowl, beat eggs and 1 ½ cups sugar together until smooth. Beat in flour mixture and fruit cocktail with juice. Spread into prepared pan. Mix together the brown sugar and chopped walnuts; sprinkle on top of batter. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately poke holes in cake with fork. To make topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil and stir in coconut. Pour topping evenly over cake.