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Cocktail Fruit Cake Ingredients: 2 cups (500ml) selfraising flour 1 cup (250ml) sugar 2 eggs 2 teaspoons bicarbonate of soda Pinch salt 1 tin (410g) fruit cocktail Method: Preheat oven at 170C. Beat eggs and sugar well. Add the dry ingredients and fruit including juice.  Mix until combined. Pour into greased dish and bake in preheated oven for ¾ hour or until a skewer inserted comes out clean. Sauce: 1 small tin evaporated milk ½ cup desiccated coconut ½ cup sugar 3 tablespoons butter. Add the ingredients for the sauce into a small saucepan. Boil for 5 minutes. Pour over hot cake. Cut into squares and enjoy warm or cold, on its own or with whipped cream. [slideshow]


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