FRUIT COCKTAIL CAKE
By ocalamom2
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Ingredients
- An electric mixer will ruin the texture of this treat;
- Makes: 10-inch tube or bundt cake. Prep: 15 minutes. Bake: at 325° for 2 hours.
- 1 can 1 can (about 1 pound, 14 ounces) fruit cocktail in syrup
- 11/2 cups 11/2 cups granulated sugar
- 1/2 cup 1/2 cup packed light-brown sugar 3 eggs
- 1/3 cup 1/3 cup plus 2 tablespoons rum or cognac
Details
Preparation
Step 1
1. Heat oven to 325°. Grease 10-inch tube pan. Stir fruit cocktail, sugars, eggs, flour, baking soda, salt, cinnamon, nutmeg, pecans, raisins and 1/3 cup rum in howl with wooden spoon; do not use mixer. Pour into prepared pan.
2. Bake in 325° oven 2 hours, covering with foil for last 30 minutes. Cool in pan on wire rack.
3. Once cake cools, soak cheesecloth in remaining 2 tablespoons rum. Remove cake from pan and wrap in cheesecloth; wrap in plastic wrap and foil. Resoak as desired. Store in a cool dark place.
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