Farmhouse Fruit Cake

TTCake 2Texas Tornado Cake

I have had this recipe for decades and I am planning to include it in my upcoming ebook. I am not sure about the origin of the name, perhaps it refers to all the fruits,nuts and coconut looking like a ‘mess’ a tornado left behind.This is a magical cake that is easy to make with any type of tinned fruit. When I was growing up, our pantry was filled with tinned goods. If you happen to have maraschino cherries in your pantry add some extra to the batter. We all know there are never enough cherries in that fruit cocktail mix. I recall fighting for them with my 7 siblings. There are nuts in the cake and also nuts and coconut as a topping if you choose to use them. The cake is delicious without them. Nuts have become so expensive, I sometime substitute a chopped up fruit and nut granola bar.If you can’t eat nuts you can substitute crushed cornflakes or bran buds for texture.

This Texas Tornado Cake is delicious and I guarantee this will become a family favourite. There is no fat in the cake- it is in the sauce. The recipe for sauce creates more sauce than you may think you need but the cake will absorb it. If you find that you have some left over serve it on the side if you like. This is a very moist cake, add the coconut if you like or omit it.   The cake tastes even better the next day as the sauce penetrates into it.

Texas Tornado Cake is a perfect potluck dessert or for the upcoming holidays.

 

Prep time: 10 minutes

Baking time: 40 minutes

Servings: 12

Ingredients:

Cake:

1 1/2 cups white sugar

2  large eggs

1 14 oz. can fruit cocktail with juice or about 2 cups

2 cups all purpose flour

2 tsp. baking soda

1/2 tsp. salt

Cake Topping:

1/4-cup brown sugar

1 cup chopped pecans or walnuts

Sauce:

Prep time: 5 minutes

Cook time: 5 minutes

3/4-cup white sugar

1/2-cup milk, evaporated milk or cream

1/2-cup butter

1 tsp. vanilla or 2 Tablespoons of rum

Optional Topping:

1 cup flaked coconut

½ cup chopped nuts

Directions:

Preheat oven to 350 degrees.

Grease and flour a 9 x 13” pan or a Bundt pan.

To make Cake:

In a large bowl combine sugar, eggs and fruit cocktail with the syrup.

In another bowl, sift together the flour, salt and soda and then add to fruit mixture.

In a small bowl, combine brown sugar and chopped nuts.

Pour mixture into prepared pan and sprinkle the sugar-nut mixture over the cake batter.

Bake at 350F for 45 minutes or until a cake tester comes out clean.

As the cake is cooling make the Sauce:

Heat sugar, milk and butter (if using coconut add at this point) in saucepan and bring to a boil.

Let the sauce simmer and reduce for about 5 minutes.

Remove from heat and add vanilla or rum and chopped nuts.

Pour over hot cake. Serve warm with whipped cream or frozen vanilla yogurt.

This cake will keep for several days at room temperature or refrigerated.

 

The Cake baked in a square pan.

The Cake baked in a square pan.

 

 

 

 

Santé

Chef Elizabeth

 

 

Fall Farm Images

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clouds at back fall rainbow IMG_2000 canoe in fall Black and Gold

 

 

 

 

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