Fruit Cocktail Cake

1 cup all purpose flour
2/3 cups sugar
1/2 cup chopped walnuts or pecans
1/2 cup golden raisin
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 egg
1 can (8 3/4 oz) fruit cocktail, undrained
confectioners sugar

Butter sauce:
1/3 cup sugar
1/4 cup butter or margarine
1/4 cup evaporated milk or half and half cream
1/4 tsp vanilla extract

In a medium bowl, combine flour, sugar, nuts, raisins, baking soda, cinnamon and salt. In a small bowl, beat egg; add fruit cocktail. Stir into dry ingredients just until moistened. Pour into a greased and floured 8 inch round baking pan. Bake at 325 for 55 minutes or until cake tests done. Cool in pan for 5 mintues before removing to a wire rack. Cool completely. Dust with confectioneers sugar if desired. For sauce, combine sugar, butter nad milk in a small saucepan; bring ot a boil. Cook and stir for 3 mintues. Remove from the heat; stir in vanilla. Serve warm over the cake. Refrigerate leftover sauce.

Serves 4

Dixie Pie

pastry for 2 single crust pies
1 1/2 cups raisins
1 cup butter or margarine, softened
1 cup sugar
1 cup packed brown sugar
6 eggs
2 tsp vanilla extract
2-4 tsp ground cinnamon
1 cup chopped nuts
1 cup flaked coconut
whopped topping and additional chopped nuts, optional

Line two 9 inch pie plates with pastry. Trim pastry to 1/2 in beyond edge of plate; flute edges. Line crusts with a double thickness of heavy-duty foil. Bake at 450' for 10 minutes. Discard foil. Cool on wire racks. Place raisins in a saucepan and cover with water; bring to a boil. Remove from the heat and set aside. In a mixing bowl, cream butter and sugars. Beat in eggs, vanilla and cinnamon until smooth. Drain raisins. Stir raisins, nuts and coconut into creamed mixture (mixture will appear curdled). Pour into the crusts. Bake at 350' for 30-35 mintues or until set. Cool on wire racks. Garnish with the whipped topping and nuts.