A great last minute dessert. One family we know always takes this sailing so now it’s called “Fruit Cockpit Cake”
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Cake
- 2 eggs
- 1 ½ cups sugar
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 – 14oz. can fruit cocktail with juice or crushed pineapple 398 mL
- 2 cups flour
Sauce
- 3/4 cup sugar
- 1/2 cup milk
- 1/2 cup butter
- 1 tsp. vanilla or 2 Tbsp. rum as a superb substitute!
Cake
- Beat eggs. Add all ingredients, except flour, and mix. Add flour and mix again.
- Grease a 9 x 13” pan or a Bundt pan and pour in mixture. Bake at 350F for 45 minutes.
Sauce
- Heat sugar, milk and butter in saucepan and bring to a boil. Remove from heat and add vanilla. Pour over hot cake. (Makes a lot but use all of it! The cake will absorb it.)
- Serve warm with whipped cream or frozen vanilla yogurt.
- Keeps for several days refrigerated (if no one knows it’s there).
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