Fruit Salad Cake

Name: Fruit Salad Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10-12 servings
Ingredients: 2 1/2 cups (625 ml) unbleached all-purpose flour; 2 teaspoons (10 ml) baking soda; 1/4 teaspoon (1 ml) salt; 2 eggs; 1 1/2 cups (375 ml) sugar; 1 can 19 oz (540 ml) diced fruit salad, undrained; 2 cups (500 ml) sugar; 1 can 370 ml evaporated milk; 1 cup (250 ml) unsalted butter; 2 teaspoons (10 ml) vanilla extract

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Preparation 20 MIN

Cooking 1 H
Makes 10-12 servings

Ingredients
Preparation

Ingredients

Cake

2 1/2 cups (625 ml) unbleached all-purpose flour
2 teaspoons (10 ml) baking soda
1/4 teaspoon (1 ml) salt
2 eggs
1 1/2 cups (375 ml) sugar
1 can 19 oz (540 ml) diced fruit salad, undrained

Icing

2 cups (500 ml) sugar
1 can 370 ml evaporated milk  
1 cup (250 ml) unsalted butter
2 teaspoons (10 ml) vanilla extract

Preparation

Cake

With the rack in the middle position, preheat the oven to 170 °C (325 °F). Butter and flour a 28 X 20-cm (11 x 8-inch) baking dish.
In a bowl, combine the flour, baking soda, and salt. Set aside.
In another bowl, beat the eggs and sugar with an electric mixer for 3 to 4 minutes or until light and fluffy. At lower speed, add the dry ingredients alternately with the fruit salad.
Spoon the batter into the prepared pan and bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Remove from the oven, prick the surface of the cake several times with a fork and run the blade of a knife around the cake to loosen it from the sides of the pan.

Icing

Meanwhile, in a large saucepan, bring all the ingredients to a boil, except for the vanilla, and simmer gently for about 20 minutes or until it thickens. Be careful, the mixture tends to overflow. Add the vanilla.
Gradually pour the hot icing over the cake, lifting it gently with a knife to let the icing flow everywhere. Allow to soak. Serve warm or cold.