Jayne’s Fruit Salad Cake


 This recipe serves


  • 2 large eggs Egg, whole, raw, fresh
  • 1½ cups white sugar Sugars, granulated
  • 2 cups flour tortillas
  • 2 tsp baking powder Leavening agents, baking powder, double-acting, sodium aluminum sulfate
  • ¼ tsp salt Salt, table
  • 1 14 oz can fruit cocktail with juice
  • TOPPING Cream, whipped, cream topping, pressurized
  • ½ cup margarine Margarine, regular, hard, corn (hydrogenated and regular)
  • 1 cup brown sugar Sugars, brown
  • 1 cup evaporated milk Milk, canned, evaporated, without added vitamin A
  • 1 tsp vanilla Vanilla extract
  • nuts and coconut if desired


Step 1

Pre heat oven to 350F. In a large mixing bowl Beat eggs and sugar until light and fluffy. Add flour , baking powder and salt. Beat until blended. Add fruit cocktail with juice. Blend well then pour into greased 9X13 pan. Bake 30-35 minutes. While the cake is cooking place place sugar margarine milk and vanilla ( and the nuts and coconut; if using) in a pan and mix. Over medium high heat boil until thick. Whilst the cake is hot Ice with the boiled icing. Cool


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