Recipes

The Mailbox: Those Roxy short ribs; fruit cocktail cake

Roxy short ribs

I enjoy reading your column and have been a fan for years. I am looking for the short rib recipe served at Roxy restaurant on Fair Oaks Boulevard in Sacramento. Any help would be greatly appreciated.

Irene Cottini, Sacramento

How to contact the mailbox

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email twatson@sacbee.com or fax (916)  321-1109. Please include your full name, your city and phone number.

Fruit cocktail cake

Prep time: 20 minutes

Cook time: 35 minutes

Serves: 12

Lisa Mena of Sacramento was looking for a cake recipe that contained yellow cake mix, fruit cocktail and possibly canned milk.

This recipe comes from Mary Allen Murphy of Rocklin.

Cake mixes (Betty Crocker, Duncan Hines and Pillsbury) used to come in 18.25-ounce boxes, and recipes calling for cake mixes base the results on this amount. These companies have since reduced the amount of mix to 15.2 to 16.5 ounces per box. To get consistent results, you will have to buy an extra box of cake mix and weigh out the amount of mix you’ll need to add to the full box to get 18.25 ounces.

Fortunately, with Murphy’s recipe below, you make the cake from scratch.

For the cake:

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1  1/2 cups sugar

1 can (17 ounces) fruit cocktail, do not drain

1/4 cup packed brown sugar

1/4 cup chopped walnuts

Topping:

1/2 cup canned evaporated milk

1/4 cup butter

3/4 cup sugar

1/2 cup chopped walnuts

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

For the cake: Sift together flour, baking powder and salt. Set aside. In another bowl, beat the eggs until light. Gradually add to eggs the 1 1/2 cups sugar. Beat until light and fluffy. Add dry ingredients to eggs and sugar mixture, alternating with fruit cocktail. Mix until smooth after each addition. Spoon into a greased 9-by-13-by-2-inch baking pan.

Combine brown sugar and 1/4 cups chopped walnuts. Sprinkle over cake. Bake for 30 to 35 minutes.

For the topping: While cake is baking, combine in a saucepan the evaporated milk, butter and 3/4 cup sugar. Cook and stir constantly to a full boil. When slightly thickened, remove from heat and add 1/2 cup chopped walnuts and 1 teaspoon vanilla. Mix well. Pour topping over cake while both are hot.

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