This is yet another recipe I’ve been meaning to make since I watched the cookbook review on Anna and Kristina’s Grocery bags. The Best of Bridge cookbooks are very popular here in Canada and I’ve even had an older lady tell me at the second hand shop that I should get this particular edition because it’s the best. Despite their initial misgivings about this recipe, A&K admitted they really liked the cake. Kristina said it was better than many restaurant desserts she’s had. I don’t know about that, but I’m a little biased as I am a chocolate addict rather than a fruit/berry dessert person, but I really liked this nonetheless. I know it doesn’t look like much in the pic but check out that glorious, glistening syrup! With all that deliciousness seeping into the cake, how could it not be good? It’s also very easy to make and feeds a crowd. Bonus!
Fruit Cocktail Cake
1 1/2 cups sugar
2 tsp. baking soda
1/2 tsp. salt
1 – 14oz. can fruit cocktail with juice 398mL
or crushed pineapple
2 cups flour
3/4 cup sugar
1/2 cup milk
1/2 cup butter
1 tsp. vanilla or 2 Tbsp. rum is a superb substitute!
To make cake: Beat eggs. Add all ingredients, except flour, and mix. Add flour and mix again. Grease a 9 x 13” pan or a bundt pan and pour in mixture. Bake at 350F for 45 minutes.
To make sauce: Heat sugar, milk and butter in saucepan and bring to a boil. Remove from heat and add vanilla. Pour over hot cake. (Makes a lot, but use all of it! The cake will absorb it.)
Serve warm with whipped cream or frozen vanilla yogurt. Keeps for several days refrigerated (if no one knows it’s there).
Book Reference – The Best of the Best – Vol. 1 (Page: 297), The Best of Bridge (Page: 160)