• October 30th, 2013
• Comments Off on Recipes From Our Chalkboard – Fruit Cocktail

We’ve been holding on too long to these tasty recipes featuring our house-made Fruit Cocktail – give them a go, they won’t let you down. These are perfect for harking back to the now-gone summer fruits.

Fruit Cocktail Bundt Cake

4 cups all purpose flour
2 teaspoon baking powder
½ teaspoon salt
1/2 cup sugar
4 eggs
1 cup butter
2 teaspoons vanilla extract
1 cup milk
1 cup syrup from fruit cocktail
1 jar (32 oz) Southport Grocery and Café fruit cocktail
powder sugar to finish

Directions:
Preheat oven to 350 F. In a large mixing bowl, cream together butter & sugar. Add one egg at a time & beat after each addition. In a small bowl combine the milk, fruit cocktail syrup & vanilla extract. In a large mixing bowl sift the flour, baking powder & salt together. Pour fruit cocktail in a colander with bowl beneath to reserve the liquid. Remove the cherries from the fruit mixture as they have pits in them … no worries this should only take a minute or two. Roughly chop the larger pieces of fruit.

Add 1/4 of the flour mix to the creamy butter mixture alternately with a little of the liquid; mix well after each addition. Keep doing this till there is no more flour or liquid left. Fold in the drained fruit cocktail to your batter & mix well till all fruit is coated & not floating on top of batter.
Pour the batter into a well greased & lightly floured bundt cake pan. Bake for 40 to 50 minutes until lightly golden brown & insert toothpick comes out clean. Remove cake from oven & let cool on cake rack. Once cool, remove cake from pan & place on serving dish.
Place powder sugar in sieve; tap side to get a light dusting over top of cake. Serve sliced with whipped cream or ice cream.

Mustard & Fruit Glaze

(for Ham, Pork or Salmon)
½ jar (32 oz) Southport Grocery and Café fruit cocktail
¼ cup syrup from fruit cocktail
1/4 cup Dijon mustard
1/8 teaspoon nutmeg

Directions:
Pour fruit cocktail in a colander with bowl beneath to reserve the liquid for this recipe & another use (with champagne!) Remove the cherries from the fruit mixture as they have pits in them … no worries this should only take a minute or two. Puree in a blender, ½ of fruit cocktail, syrup & Dijon mustard. Pour into a saucepan & add nutmeg. Heat over medium heat until bubbly.

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