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Tuesday, January 15, 2013

Cocktail Fruit Cake

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

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