Fruit Cocktail Cake

Glaze

1 cup firmly packed light brown sugar

Freshly squeezed juice from 4 limes (½ cup)

¼

teaspoon salt

1 teaspoon vanilla extract

Cake

2 cups sifted flour

1½

cups sugar

2 teaspoons baking soda

½

teaspoon ground cinnamon

¼

teaspoon freshly grated nutmeg

½

teaspoon salt

2 large eggs, at room temperature, lightly beaten

15 ounces (1 can) fruit cocktail in light syrup (with syrup)

1 teaspoon vanilla extract

½

teaspoon almond extract

Frosting

1 pound cream cheese, at room temperature

½ cup unsalted butter, at room temperature

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

¼ teaspoon salt

1 cup chopped pecans, toasted (see note)

1 cup shredded sweetened coconut

For the glaze: Combine the brown sugar, lime juice and salt in a medium saucepan over medium-high heat, stirring until the sugar has dissolved. Bring to a boil, then reduce the heat to medium and cook for 10 minutes. The glaze will be dark and syrupy. Remove from heat, stir in the vanilla extract and cool to room temperature.

For the cake: Heat the oven to 335 degrees. Lightly grease the sides and bottoms of two 9-inch-round cake pans, then line them with wax or parchment paper and flour the sides. (Alternatively, you can grease and lightly flour a 9-by-13-inch baking pan.)

Stir together the flour, sugar, baking soda, spices and salt in a large bowl. Add the eggs, fruit cocktail and vanilla and almond extracts, mixing until the dry ingredients are incorporated. Spread the batter evenly into the prepared baking pans. Bake for 30-40 minutes until browned and a tester inserted into the center of the cake comes out clean.

Transfer the layers or single cake to a cooling rack. Use a dinner fork to aerate the top of the cake at frac12;-inch intervals, then spoon the glaze over the top while the cake is still hot. Allow the cake to cool completely before frosting.

For the frosting: Combine the cream cheese and butter in the bowl of a stand mixer or hand-held electric mixer. Beat on low to blend, then on high speed for about 1 minute until smooth and fluffy. Add the vanilla extract and blend to incorporate. Add about half of the confectioners' sugar and mix to incorporate. Add the remaining sugar and beat until smooth.

To assemble: If making a 9-by-13-inch cake, spread the top with frosting, then sprinkle the top of the cake with coconut and toasted pecans. If making a layer cake, start with the bottom layer (inverted on the cake plate; discard the parchment paper) and spread a generous dollop of frosting over it. Then sprinkle half the shredded coconut and toasted pecans evenly over it. Stack the top layer, top side down, over the bottom layer; discard the parchment liner. Spread a thin layer of frosting on the sides and top of the cake (a crumb coat). Cover, preferably with a cake dome, and refrigerate for 1 hour.

When the crumb coat has chilled, use the remaining frosting to cover the sides and top of the cake. Sprinkle the remaining coconut and toasted pecans on the top. Cover until ready to serve.

Serves 12.

Cook's note: Toast the nuts in a small, dry skillet over medium heat for a few minutes until they are fragrant and lightly browned, stirring often to keep them from burning. The finished cake can be made up to 2 days in advance, covered and refrigerated. Let it stand at room temperature for 2 to 3 hours before serving. (It's best to add the pecans and coconut to the top of the cake on the day you intend to serve it.)

Nutrition values per serving: 660 calories, 31 g fat (16 g saturated), 91 g carbohydrates, 2 g fiber, 7 g protein, 95 mg cholesterol, 560 mg sodium.

Chef Michelle Poteaux, Bastille restaurant, Alexandria, Va.