My mom makes this cake and I love it. I used to request it for my birthday it was so good. I'm reviewing this recipe because it's the closest to my mom's. Mom's recipe doesn't call for lemon juice (guessing that has to do with browning of the fruit), and eliminates the coconut (seems to be a matter of taste). Mixing directions were to separate the eggs, beating the yolks and fruit cocktail until the fruit was well "mushed". After mixing in everything, the egg whites are beaten to soft peaks and folded in. This seems to give the cake a bumpy texture. Then we cut the cake into pieces while warm before pouring the glaze over so that it absorbs it well. That's my favorite part! I've have problems with the glaze thickening properly when using margarine, so I always use real butter for the glaze. Rich and delicious!

Oh, wow. I loved this one. It's the "pecan pie" of cakes, for sure. Ooey gooey richness, a lil goes a long way. Tasted just as good a couple days later. I didn't even use the coconut/walnuts due to preference and it was just great. I will definetly make this for a potluck.

Excellent recipe - better than the others, in my opinion. Made no changes and everyone LOVED it!

I made this cake for a potluck and have had 3 people ask me for the recipe since that night. Fantastic recipe!

This was just like the cake my mother used to make when I was little. I've tried other fruit cocktail cake recipes but something was missing.. until I tried this one.. YUMMO! I followed this recipe exactly as stated and it turned out so moist and delicious. Thank you for sharing!

These are really good. I found this recipe this afternoon and decided to make it for a pot luck tonight. Everyone wanted the recipe. They were a huge hit! Thanks.