Fast Fruit Cocktail Cake Recipes

SIMPLE TINNED FRUIT CAKE

Steps:

• Measure out the self-raising flour and sugar. Switch the oven to 170°C (fan)/340°F/Gas Mark 5 to heat up. The cake needs to go into a hot oven, so wait for it to reach the temperature before you start to mix the batter.
• Grease a 8" x 6" cake tin with vegetable oil or cake release spray, and line the bottom with baking paper (greaseproof paper or baking parchment). Lightly oil the top of the paper.
• Arrange the drained fruit in the cake tin.
• Put the flour and sugar in a large mixing bowl and add the juice along with two tbsp cold water. Mix with a spoon or spatula to make a thick batter.
• Spread the batter over the fruit. Then gently shake the cake pan from side to side to spread the batter out. Put in the oven immediately to bake for 35 minutes.
• Test to see if the cake is cooked. When it's ready the top will be golden and springy to touch. A tooth pick pushed into the middle of the cake should come out clean. If not, return the cake to the oven for another 5 minutes before checking again.
• Let the cake stand for 5 minutes to cool and firm up.
• Put a wire cooling rack over the cake and carefully flip it over. Carefully remove the tin. Slowly and carefully peel off the parchment paper using a knife if any fruit gets stuck to it.

FRUIT COCKTAIL CAKE

Steps:

• In a large bowl, combine all cake ingredients; mix well. Pour into a 13x9-in. pan and sprinkle with topping ingredients. Bake at 350° for 35-40 minutes. Meanwhile, combine all sauce ingredients in a medium saucepan and bring to a boil. When cake is done and still warm, pour sauce over cake. Cool to room temperature.

FRUIT COCKTAIL CAKE VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, and baking soda; set aside.
• In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Prick the top with a fork and spread on topping while still hot.
• To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.

FRUIT COCKTAIL CAKE

Steps:

• In a large bowl, stir together flour, sugar, baking soda and salt.
• Add eggs, fruit cocktail and vanilla and mix all ingredients well (by hand--do not use electric mixer); batter will seem very thick at first (if you use good fruit cocktail that has mostly fruit, not all juice), but this is the way it should be (the juice in the fruit cocktail is the only liquid in this recipe except, of course, the eggs).
• Pour into a greased 9 inch x 13 inch pan.
• Bake at 350°F for about 30 minutes or until toothpick inserted near center comes out clean.
• This cake is best with Fruit Cocktail Cake Icing #7062.

FAST FRUIT COCKTAIL CAKE

Steps:

• In a large bowl, combine the first six ingredients; stir until smooth. Pour into a greased 9-in. square baking pan. Combine brown sugar and nuts; sprinkle over top. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve with whipped cream if desired.

FRUIT COCKTAIL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
• Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
• Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.

FRUIT COCKTAIL CAKE (FROM A CAKE MIX)

Steps:

• Preheat to 325*.
• Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
• Blend, then beat at medium speed for 2 minutes.
• Pour batter into greased 9x13 pan, or two 8x8 pans.
• Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
• Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
• Serve warm or room temp; stays moist for several days.

FRUIT COCKTAIL CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray one 8 x 8 inch square baking pan with cooking spray.
• In a medium sized bowl combine flour, white sugar, salt, baking powder, egg, and fruit cocktail. Mix until just combined and pour into the prepared pan. Sprinkle top with the brown sugar.
• Bake at 32 degrees F (165 degrees C) for 45 minutes or until golden brown.