Fruit cocktail cake
1-1/2 cups sugar
2 cups cocktail fruit mix from can, drained (28 oz can)
4 whole eggs
… 1 tsp. baking soda
2 cups all purpose flour
1/3 cup melted butter
1 cup sugar
1 cup milk
1 cup dry flaked coconut
Preheat oven at 350°F.
Open can of cocktail fruit mix and drain juice,(you can drink it or use it for something else, because you won’t need it for this recipe). Measure 2 cups of cocktail fruit and set aside.
In a mixing bowl, hand beat sugar and eggs for about 5 minutes, then add cocktail fruit and stir. Slowly add flour and baking soda and keep stiring.
Grease and flour cake pan (use butter to grease pan). Pour batter into pan and bake for 1 hour and 15 minutes. You can use the toothpick readiness test. Insert toothpick into centre of cake, if when you pull it out it is wet the cake is not ready. but if the toothpick is dry, your cake is done.
Remove cake from the oven and allow to cool while the glaze is prepared.
Making the Glaze:
Put all ingredients for the glaze into a saucepan; cook over medium heat, stirring constantly. When it comes to almost a boil, remove from heat and stir well for several minutes, then pour and spread glaze evenly on cake.