���German Fruitcake

Preparations: Set out the eggs about 1/2 hour before you begin so they'll reach room temperature. �Preheat the oven to 350 degrees. �Butter a large baking dish (e.g., 13"x9").

Cake: �In a large bowl, beat the eggs. �Add sugar, vanilla, salt and fruit cocktail; stir well. �Add the cake flour and baking soda and mix well by hand (to preserve the fruit pieces). �Pour the cake batter into the buttered pan, then sprinkle the top with the brown sugar, then the coconut. �Bake until brown, about 30 to 40 minutes, or until a toothpick inserted in the middle comes out clean. Set on a wire rack to cool.

Topping:� Using a double boiler, melt the butter/margarine in the top pan.� Add sugar; stir. �Add sweetened, condensed milk and mix well. �Add the salt and vanilla; stir, then stir in the pecans and almonds. �Cook over a medium flame for about 15 minutes. �Remove the top pan and allow the topping to cool so it will thicken. �Spread cooled topping over cake. �Enjoy!

Tip(s): �You may pour the hot topping over the warm cake, but the cake will become soaked and ultra-moist. �Yummmm! �To cool the topping more quickly, place the pan in a large, fire-resistant (Pyrex, Corningware) bowl of cool or iced water, and set on a wire rack near a window. �Topping will thicken as it cools, and you won't have to wait as long for the caramel-like goo to thicken on its own.� Mmmmmmmm!!! �Original recipe from Ms. Hattie Matzke

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