Hedwidge Dessert Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
When Glenn went to Quebec,
1 t: Salt,
-as an exchange student,
1 t: Vanilla,
-the supervisor that,
1 each: Egg, beaten
Went with his group stayed,
19 can: Fruit cocktail, with some
-at Mr and Mrs Hedwidges,
-of juice removed,
-house for the two,
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Weeks they were there...,
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-this is Mrs Hedwidges,
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-dessert that became,
1/2 cup: Brown sugar,
Quite popular.,
1/2 cup: Coconut,
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%%%%% CAKE %%%%%,
%%%%% SAUCE %%%%%,
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2 cup: Flour,
3/4 cup: Evaporated milk,
1 1/2 cup: Sugar,
1 cup: Icing sugar,
2 t: Baking soda,
1/2 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 1/2 hour,
then reduce heat to 275F and continue baking for 1-1/2 hours more.
Cake top should look dry, not moist when done. SAUCE: Mix together
and heat slowly. Dont boil. Serve by spooning over slices of cake.
Can be warmed in microwave. Serve with ice cream if desired. Origin:
Sharons Recipe Files. Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-08-95
Source from luhu.jp
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 1/2 hour,
then reduce heat to 275F and continue baking for 1-1/2 hours more.
Cake top should look dry, not moist when done. SAUCE: Mix together
and heat slowly. Dont boil. Serve by spooning over slices of cake.
Can be warmed in microwave. Serve with ice cream if desired. Origin:
Sharons Recipe Files. Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-08-95
Source from luhu.jp