German Fruitcake

Cake

2 eggs
1-1/2 cups sugar
1 teaspoon vanilla
pinch of salt
1 can fruit cocktail
1 teaspoon vanilla
2 cups cake flour
2 teaspoons baking soda
1/2 cup brown sugar
1/2 cup shredded coconut

 Topping

1 stick butter or margarine
1 can sweetened, condensed milk
3/4 cup sugar
pinch of salt
1 teaspoon vanilla
1/4 cup sliced almonds
1/4 cup pecan pieces

Preparations: Set out the eggs about 1/2 hour before you begin so they'll reach room temperature.  Preheat the oven to 350 degrees.  Butter a large baking dish (e.g., 13"x9").

Cake:  In a large bowl, beat the eggs.  Add sugar, vanilla, salt and fruit cocktail; stir well.  Add the cake flour and baking soda and mix well by hand (to preserve the fruit pieces).  Pour the cake batter into the buttered pan, then sprinkle the top with the brown sugar, then the coconut.  Bake until brown, about 30 to 40 minutes, or until a toothpick inserted in the middle comes out clean. Set on a wire rack to cool.

Topping:  Using a double boiler, melt the butter/margarine in the top pan.  Add sugar; stir.  Add sweetened, condensed milk and mix well.  Add the salt and vanilla; stir, then stir in the pecans and almonds.  Cook over a medium flame for about 15 minutes.  Remove the top pan and allow the topping to cool so it will thicken.  Spread cooled topping over cake.  Enjoy!

Tip(s):  You may pour the hot topping over the warm cake, but the cake will become soaked and ultra-moist.  Yummmm!  To cool the topping more quickly, place the pan in a large, fire-resistant (Pyrex, Corningware) bowl of cool or iced water, and set on a wire rack near a window.  Topping will thicken as it cools, and you won't have to wait as long for the caramel-like goo to thicken on its own.  Mmmmmmmm!!!  Original recipe from Ms. Hattie Matzke

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