Granny Bogey Orchard Cake
Source of Recipe
Buddy Cookbook
List of Ingredients
2 cups all-purpose flour
2 1/2 cups granulated sugar
1/2 tsp baking soda
1 tsp salt
2 eggs, well beaten
1 -16oz can fruit cocktail (any preserved fruit in juice will do)
1/3 cup packed light brown sugar
2/3 cup chopped nuts
1/2 cup evaporated milk (or fresh dairy cream)
1/4 cup butter or margarine
1/3 cup flaked coconut (pioneers may have used oatmeal)
In a large mixing bowl, combine flour, 1 1/2 cups of the granulated sugar, the soda and salt. Slowly add the beaten eggs, fruit cocktail, including the syrup. Stir lightly until all ingredients are moistened, and then pour into a 13x9x2 inch greased baking dish. Mix brown sugar and 1/3 cup nuts thoroughly and sprinkle over top of cake. Bake at 350 degrees for 35-40 minutes, or until nice and golden and springy to touch.
While cake is baking, heat evaporated milk over low heat, adding butter and the rest of the granulated sugar, constantly stirring. Add 1/3 cup chopped nuts, 1/3 cup flaked coconut to this mixture. Keep over low heat until well blended. Do not allow to boil. This mixture may be poured over warm cake for immediate use, or reheated for a nice glazing sauce
Recipe
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