Hedwidge dessert
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| When Glenn went to Quebec as an exchange student, the supervisor that | ||
| Went with his group stayed at Mr and Mrs Hedwidge's house for the two | ||
| Weeks they were there... this is Mrs Hedwidge's dessert that became | ||
| Quite popular. | ||
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| 2 | cups | Flour |
| 1½ | cup | Sugar |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| 1 | each | Egg, beaten |
| 19 | cans | Fruit cocktail, with some of juice removed |
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| %%%%% TOPPING %%%%% | ||
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| ½ | cup | Brown sugar |
| ½ | cup | Coconut |
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| %%%%% SAUCE %%%%% | ||
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| ¾ | cup | Evaporated milk |
| 1 | cup | Icing sugar |
| ½ | cup | Butter |
Directions
CAKE: Mix together the flour, sugar, soda and salt. Add the vanilla and the beaten egg. Then add the fruit cocktail. Should be a pudding consistency. Pour into greased bundt pan. Sprinkle the brown sugar and coconut over top of cake, and bake in 350F oven for ½ hour, then reduce heat to 275F and continue baking for 1-½ hours more.
Cake top should look dry, not moist when done. SAUCE: Mix together and heat slowly. Don't boil. Serve by spooning over slices of cake.
Can be warmed in microwave. Serve with ice cream if desired. Origin: Sharon's Recipe Files. Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-08-95