8. Vintage Recipes

Be sure to check out our vintage recipe archive online at: http:
/bit.ly/1vDXn6h.  Over 1200 wonderful vintage recipes are listed. Email
recipes@tias.com if you would like to submit a recipe.

Jerilynn sent in this request, posted in our last newsletter: My grandmother
used to make a cake with fruit cocktail (canned I think). It was super moist,
and I think we topped it with Cool Whip.  I don't know if she used a box mix
or a scratch recipe.  This was back in the latter part of the 60s.  Does
anyone have this recipe?

We have so many responses! Here are a few - with our thanks to everything who
contributed!

>From Susan:
Hi! We always called it dump cake. This is on par with what I remember; found
it at
http://www.cooks.com/recipe/z738b8eq/fruit-cocktail-dump-cake.html

1 (16 oz.) can fruit cocktail
1 (7.5 oz.) can pineapple (tidbits or crushed) 1 c. coconut
1 c. chopped nuts
1 (18.5 oz.) pkg. yellow cake mix
1 1/2 sticks butter
water
lightly sweetened whipped cream
Drain fruit cocktail and pineapple. Save juices in measuring cup. Evenly
spread fruits, coconut and nuts on bottom of 9 x 13 cake pan.  Cover with dry
cake mix.  Melt butter and evenly distribute over cake mix.  Add water to
fruit juices to make 3/4 cup.  Sprinkle juice over cake mix.

Bake 40 minutes at 350 degrees F. Serve warm with whipped cream or ice cream.
--

>From Elnore R:
Mix together:

1 cup flour
3/4 cup sugar
1 egg
1 tsp. soda
1/4 tsp. salt
1 - 14 oz. can fruit cocktail. undrained

Put into an 8 by 8 inch square  greased pan

Sprinkle over the top a mixture of 3/4 cup brown sugar and 1/2 cup chopped
nuts.

Bake 55 to 60 minutes in a 350 degree oven.
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--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)