A Cake...with Fruit Cocktail!? YES!

Fruit Cocktail Cake  

This recipe is one of my grandma's hand written recipes. It is her own recipe and also according to her is my aunt Donna's favorite cake. So naturally if it's my aunt Donna's favorite cake I HAD to make it. And wow! I see why that is! This is one of the moistest cakes I have ever made. And there is NO butter or oil in the recipe! You have to love old fashion recipes. I never knew that a can of fruit cocktail could taste so good.

The Original Recipe

Fruit Cocktail Cake 

Ingredients

2 eggs divided

1 1/2 cups sugar

2 cups of flour

1 1/2 tsp. of baking soda

1 can of fruit cocktail

1 cup brown sugar

1/2 cup pecans

In a large mixing bowl beat together sugar and 2 egg yolks. In separate bowl mix together flour and baking soda. Gradually add dry ingredients alternating with fruit cocktail. Mix until blended. Beat egg whites until stiff peaks form. Fold egg whites into cake mixture. Spread into a greased 9x13 cake pan. Sprinkle brown sugar and pecans on top. Bake at 350 degrees for 35 minutes or until cake tester comes out clean.

Frosting

1 Cup of sugar

1 Cup of evaporated milk

1 stick of butter

Cook all ingredients on stove top until thickened. Spread over warm cake. Eat and enjoy!

A pie..full of coconut and pineapple!

"Dang Good Pie"

When I stumbled upon this index card titled "Dang Good Pie" I HAD to make it! And, I must say the title of this recipe fits the pie perfect! The pie is full of coconut, crushed pineapple, sugar, butter and you could definitely add some pecans. I baked this pie for our church's Lenten worship supper and it was gone in minutes because of recommendations on on how good it was. 

 

The Recipe

 

Ingredients

1 1/2 cups sugar

1 cup of pineapple with juice (I used crushed)

3 eggs

3 Tbs. flour

3/4 cup melted butter

1 cup coconut

1tsp. vanilla extract

dash of salt 

  

Beat 3 eggs on low speed, add sugar and pineapple, mix until well blended. Add flour, melted butter, coconut, vanilla and salt. Mix until well combined. Pour into a 9in. pie crust and bake at 350 degrees for 45 minutes or until top is golden brown. 

If you end up with extra pie filling add 1 1/2 cups of baking mix (like Bisquick) to filling and pour into a 9in. square baking dish. Bake at 350 degrees for 25 minutes. This will make a nice "Dang Good" cake. Top with your favoriate icing. I used 2 Cups of sifted powdered sugar, 1/4 cup of melted butter and 4 Tbs. of crushed pineapple for a glaze. Pour glaze over warm cake.

 

 

"Dang Good" Cake Bites 

 

 

Sour Cream Rolls

All You Need Is 3!

 

3 Ingredient Sour Cream Rolls

I found these rolls to be very moist and delicious! How can you go wrong when 2 of the 3 ingredients are butter and sour cream? The rolls are rich and would be served well with ham or a bowl of chili!

The Recipe

Double Peach Muffins

Double Peach Muffins

 This recipe produces a very moist peach muffin. You can use real peaches or peaches from a can. I chose peaches from a can. They tend to bring a little more moisture to the muffin. The muffins are super healthy! One cup of oatmeal in these guys! And only 3/4 Cup of brown sugar! In the baking world...that equals pretty healthy. :) I chose to title the recipe Double Peach Muffins because you puree one cup of peaches and then you fold in an additional cup of peaches = double peach!

 

 The Original Recipe

Double Peach Muffins Recipe (typed out.)

Ingredients

2 Cups peach slices--fresh or canned, drained

1 egg

1/4 Cup oil

1 tsp. vanilla extract

1/4 tsp. almond extract

1 Cup of flour

1 Cup Oatmeal

3/4 Cup brown sugar

2 tsp. baking powder

1 tsp. baking powder

1 tsp. cinnamon

1/2 Cup raisins, optional

"Chop one half cup peaches and set aside. Place remaining peaches in blender with egg, oil and extracts. Puree until smooth. Combine flour, oatmeal, sugar, baking powder and cinnamon. Mix well. Mix the wet ingredients into the dry ingredients and stir til barely moistened. Add chopped peaches and rasins and fold in. Spoon into paper-lined cups and bake at 400 degrees for 15-20 minutes or til toothpick tests done. Makes about a dozen muffins. "