Tuesday, January 15, 2013

Cocktail Fruit Cake

Cocktail Fruit Cake
2 cups (500ml) selfraising flour
1 cup (250ml) sugar
2 eggs
... 2 teaspoons bicarbonate of soda
Pinch salt
1 tin (410g) fruit cocktail

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.

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

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