Grandma Draughon gave me this recipe when I was visiting her in North Carolina. I have the recipe in her own handwriting on Grandpa Draughon’s Durham Life Insurance notepad paper. She liked this cake.
(Submitted by Jean Barber)
2 cups sugar
2 cups self-rising flour
1 can fruit cocktail
¼ tsp. cinnamon
Mix sugar, eggs, and fruit cocktail juice.
Add flour and cinnamon and blend well.
Next add fruit cocktail and stir lightly.
Pour into casserole oblong dish or pan which has been well greased.
Bake at 325’F for 1 hour.
1 small can evaporated milk or whole milk
1 cup sugar
1 stick butter
½ cup grated coconut
¾ cup chopped nuts
Cook the first three ingredients 15 minutes over low heat.
Remove and pour coconut and nuts in and pour over hot cake.