Fruit Cocktail Cake – My Baking Dependancy

Fruit cocktail cake is a retro recipe that stands the take a look at of time! This cake is moist and barely candy, topped with a decadent coconut and pecan frosting.

Possibly it’s as a result of I grew up studying to bake from my Nana, however I form of love old school recipes. 

Generally they’re form of quirky, like eggless chocolate cake. Generally they use loads of jello or cool whip, like strawberry pretzel salad or watergate salad.

And generally they’re simply darn scrumptious, like date cake, date bread, and this fruit cocktail cake.

What’s fruit cocktail cake?

If you happen to’ve by no means heard of fruit cocktail cake…nicely, you’re not alone. That is undoubtedly a retro recipe that’s wildly standard in some areas and fairly unknown in others.

However I’m petitioning that we convey this recipe again into reputation, as a result of it actually is an efficient one!

Fruit cocktail cake consists of a moist, barely candy cake that’s topped with a sizzling coconut and pecan frosting. It may be served heat or at room temperature.

It’s known as fruit cocktail cake as a result of a complete can of fruit cocktail makes up the moist substances within the cake batter. (Type of like how we make simple peach espresso cake!)

The fruit cocktail offers the cake a barely fruity taste, tons of moisture, and a little bit of sweetness. While you pair it with the wealthy frosting, it’s virtually inconceivable to cease after only one piece!

Oh, and did I point out that it’s a SUPER simple recipe to make? Like, you actually simply want 1 bowl to make the cake batter. 

The best way to make fruit cocktail cake

That is such a simple to recipe to make, I wager this fruit cocktail cake goes to enter everlasting rotation at your own home while you want a easy dessert.

Substances you’ll want

For the fruit cocktail cake batter, you have to:

• 1 1/2 cups granulated sugar
• 2 giant eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon superb sea salt
• 1 (15.25 ounce) can fruit cocktail in heavy syrup, undrained

Tremendous brief ingredient record, proper? If you happen to bake lots, you most likely have already got most of what you want available.

You’ll discover that other than the eggs, there isn’t any fats on this recipe. However I promise that the fruit cocktail continues to be going to offer this cake a moist, wealthy texture, so that you gained’t miss the butter or oil!

You do want to make use of fruit cocktail in heavy syrup, not juice. And ensure you do NOT drain it! You want the syrup for the cake batter to come back collectively.

If you happen to don’t like the entire fruits in fruit cocktail or if you’re allergic to a few of them, you can simply substitute a 15.25-ounce can of diced pears or peaches in heavy syrup as an alternative.

The frosting is admittedly what makes this cake shine. For that, you have to:

• ½ cup unsalted butter
• ¾ cup granulated sugar
• 1 (5-ounce) can evaporated milk
• 1 teaspoon pure vanilla extract
• ¾ cup toasted chopped pecans
• ¾ cup toasted flaked coconut

It is a sizzling frosting that will get cooked collectively on the range earlier than you pour it over the still-warm cake. 

You should use sweetened or unsweetened coconut, whichever you occur to have available.

I wish to toast the pecans and coconut earlier than including them to the frosting, however you may go away them each untoasted if you would like.

Making this simple cake

The batter for this cake comes collectively in a single bowl.

In a big bowl, whisk collectively the sugar and eggs till gentle in shade and nicely mixed. Whisk within the vanilla.

Switching to a spatula, stir within the flour, baking soda, baking powder, salt, and fruit cocktail with its syrup. Unfold the batter right into a greased 9×13-inch cake pan.

Bake the cake at 350°F. for 35-40 minutes; the highest of the cake will probably be darkish and a toothpick inserted within the heart will come out clear. 

About 10 minutes earlier than the cake is completed baking, begin making the frosting.

In a medium saucepan over medium warmth, mix the butter, sugar, and evaporated milk and convey to a boil, stirring often. As soon as boiling, begin stirring continually and boil for two minutes.

After 2 minutes, take the pan off the warmth and stir within the vanilla, pecans, and coconut.

When the cake is completed baking, use a fork to poke holes all throughout the cake. Pour the recent frosting over the recent cake and unfold it out evenly with a spatula.

Let the fruit cocktail cake cool for not less than 15-20 minutes earlier than reducing and serving. Serve heat or at room temperature.

Useful sources

• Earlier than you begin baking, ensure you know learn how to measure flour accurately in order that your cake seems good each time.
• For additional taste, attempt toasting the pecans earlier than including them to the frosting. If you happen to haven’t performed this earlier than, take a look at my information on learn how to toast nuts.
• I additionally wish to toast the coconut for the frosting. Be taught learn how to toast coconut with a number of completely different strategies.

Steadily requested questions