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Fruit cocktail cake 1 14oz can of fruit cocktail-strained (keep juice) 1 cup white sugar 1 cup flour 1 egg 1/2 tsp. salt 1 tsp. baking soda Brown sugar Nuts (optional) Beat all ingredients together including the juice but not the fruit. Fold in fruit to batter mixture. Pour into floured 10 x 10 or 13 x 8 cake pan. Sprinkle as much brown sugar as desired on top. Nuts optional. Bake at 350°F for 35 to 40 minutes. Absolutely delicious served with ice or whipped cream. Enjoy! Recipe Comments: I sometimes like to take a knife and score lightly through the top of the cake after the brown sugar is on so that some of the sugar can work itself into the batter. |