Instructions:
Sift the dry ingredients together and add the fruit cocktail and the two beaten eggs. Mix lightly and pour into an 8-inch by 11-inch loaf pan. Bake 50 or 60 minutes in your oven set at 325 degrees.
Sauce:
1 stick of margarine
3/4 c. white sugar
1/4 c. shredded coconut or chopped nuts
1/4 t. vanilla
Bev makes the sauce using chopped nuts as some in her family are not supposed to eat coconut. This makes a delightful sauce when she heats it in a saucepan and stirs it for 5 minutes. Spoon some of this sauce on the cake and heat in the microwave for 30 seconds. You’ll love it.
To get Dave Kessler’s book, Skinny Cooks Can’t Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374. Please do not send checks to Farm World. Make checks out to Dave Kessler.
This farm news was published in the July 19, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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