White Orchard Cake
Ingredients
2 C. all-purpose flour
2-1/2 C. granulated sugar
1/2 tsp. baking soda
1 tsp. salt
2 eggs, well beaten
16 ounce can fruit cocktail (any preserved fruit in juice will do)
1/3 C. packed light brown sugar
2/3 C. chopped nuts
1/2 C. evaporated milk (or fresh dairy cream)
1/4 C. butter or margarine
1/3 C. flaked coconut (pioneers may have used oatmeal)
Cooking Instructions
In a large mixing bowl, combine flour, 1-1/2 C. of the granulated sugar, the soda and salt. Slowly add the beaten eggs, fruit cocktail, including the syrup. Stir lightly until all ingredients are moistened, and then pour into a 13x9x2 inch greased baking dish. Mix brown sugar and 1/3 C. nuts thoroughly and sprinkle over top of cake. Bake at 350 degrees for 35-40 minutes, or until nice and golden and springy to touch. While cake is baking, heat evaporated milk over low heat, adding butter and the rest of the granulated sugar, constantly stirring. Add 1/3 C. chopped nuts, 1/3 C. flaked coconut to this mixture. Keep over low heat until well blended. Do not allow to boil. This mixture may be poured over warm cake for immediate use, or reheated for a nice glazing sauce
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