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Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

Around holiday time, I think about friends, both past and present.

This week, while I was going through my recipe file, I found the recipe for “Fruit Cocktail Cake.”

It’s in Lola Downs’ handwriting.

I first met Bob and Lola Downs when I used to wait at their little filling station/convenience store.

It was right next to the highway that led to Eaton, so I met my ride there to go to Eaton High School, where I was a teacher. Lola had the most beautiful white hair.

Our children were born during the time we knew Bob and Lola, and since all of our family lived in the Craig area, the boys considered the Downs as their substitute grandparents.

Lola shared many recipes with me, and “Fruit Cocktail Cake” is one of my favorite.

It’s also the recipe that appeared in the first “Over a Cup of Coffee” column.

To make the cake, you will need: 2 cups flour, 2 cups sugar, 2 teaspoons soda, dash of salt, 2 eggs, and a 14 1/2-ounce can of fruit cocktail.

Preheat the oven to 375 degrees. Grease and flour a 9-by-13-inch cake pan.

Cream together the sugar and eggs. Then add the flour, soda, salt, and fruit cocktail. Mix well. Pour the batter into the cake pan and bake for about 30 to 35 minutes, until the cake tests done. While the cake bakes, mix up the icing.

The ingredients for the icing are: 1/2 cup sugar, 3/4 stick oleo (or butter), 3/4 cup canned milk, 1/2 cup chopped pecans, 1 cup coconut, and 1 teaspoon vanilla.

Put the sugar, canned milk, and oleo or margarine in a saucepan. Mix and then bring to a boil.

Cook 10 minutes after it comes to a boil. Remove from heat and add the vanilla. Then add the coconut and pecans. (I chop the pecans.)

Spread the icing on the warm cake. (The icing will probably be thin.)

This cake is very moist. I refrigerate the leftovers.

Copyright Diane Prather, 2009.

Lola’s ‘Fruit Cocktail Cake’

• 2 cups flour

• 2 cups sugar

• 2 teaspoons soda

• Dash of salt

• 2 eggs

• 1 14 1/2 oz. can fruit cocktail

Preheat the oven to 375 degrees. Grease and flour a 9x13-inch pan. Cream the sugar and eggs. Add the other ingredients. Pour the batter into the baking pan. Bake for about 30 to 35 minutes, until the cake tests done. While it bakes, make the icing.

Icing Ingredients

• 1/2 cup sugar

• 3/4 cup canned milk

• 3/4 stick oleo or butter

• 1/2 cup chopped pecans

• 1 cup coconut

• 1 teaspoon vanilla

Mix the sugar, canned milk, and oleo or butter in a saucepan. Bring to a boil. Cook 10 minutes after it comes to a boil, stirring so it won’t burn. Add the vanilla. Then add the pecans and coconut. Spread on the warm cake.

— Recipe provided by Lola Downs