Paula Deens Fruit Cocktail Cake Recipes

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PAULA DEEN'S FRUIT COCKTAIL CAKE



Paula Deen's Fruit Cocktail Cake image

This was adapted from this summer's edition of Cooking With Paula Deen, in the section called From My Friends. I decreased her quantity of oil in the cake and used less butter in the frosting; it was wonderful! Moist, sweet, and easy. The frosting recipe is at the bottom.

Provided by MindiLouWho

Categories     Dessert

Time 55m

Yield 12-15 serving(s)

Number Of Ingredients 15

1 1/4 cups sugar
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
2 large eggs
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 (15 ounce) can fruit cocktail, undrained
1/2 cup sweetened flaked coconut
1 (2 1/4 ounce) bag chopped walnuts (optional)
3/4 cup sugar
1/3 cup butter
1/2 cup evaporated milk or 1/2 cup fat-free half-and-half
1/2 cup sweetened flaked coconut
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350. Lightly grease a 13x9 baking dish.
  • In a large bowl, beat sugar, oil, applesauce and eggs at medium speed until fluffy.
  • In a medium bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well. Batter will be thick. Stir in fruit cocktail. Pour into baking dish. Sprinkle evenly with coconut.
  • Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Pour Coconut Frosting over hot cake. Sprinkle with walnuts, if desired. Cool completely before cutting into squares.
  • COCONUT FROSTING: In a med ium saucepan, combine butter, sugar, and milk. Bring to a boil over med-high heat; boil & stir one minute. Add coconut & vanilla; stir. Pour over hot cake.

BANANA FRUIT CAKE



Banana Fruit Cake image

Provided by Jeffrey Bridges & his Grandma French

Categories     baking     entertaining     sweets

Time 15m

Yield 15

Number Of Ingredients 18

2 cups sugar
2 eggs
6 ripe bananas, almost brown
2 teaspoons baking soda in 3 tablespoons of hot water
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1 cup chopped walnuts, or pecans
1 cup raisins, optional
1 cup salted butter
3½ cups flour
1 bag powdered sugar
2 sticks unsalted butter
1 tablespoon vanilla
3 tablespoons instant coffee
1 tablespoon milk
2 tablespoons hot water

Steps:

  • Preheat oven to 350˚F. Combine sugar with all wet ingredients.
  • In a separate bowl, sift dry ingredients together. On medium speed, slowly beat the flour mixture into the wet mixture. Once the batter has been mixed thoroughly, reduce mixer speed to low and add your chopped nuts and raisins. Pour into a greased and floured 11″ x 9″ cake pan, and bake for approximately one hour.
  • Check the doneness of the cake with a butter knife in the middle of the cake-if it comes out clean, it's ready. Let cool, then frost.
  • In a small mug, dissolve the hot coffee in the hot water. Then, in a mixing bowl, whip the butter until it is soft before slowly adding the powdered sugar. Mix in the milk and vanilla, then add the coffee mix until it's soft and creamy. Pour the frosting on top of the cake and spread it out.

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