Prep 15 mins
Cook 30 mins
This is my favorite cake - it's so simple and moist. I serve it warm with ice cream or whipped topping. My Aunt Bev gave me this recipe along with other recipes for my wedding shower that she gave me over 30 years ago! It's still a favorite!
- 1 1⁄2 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons salt
- 1 (15 1/4 ounce) can fruit cocktail, undrained
- 1 egg, beaten
- Combine dry ingredients.
- Combine beaten egg and fruit cocktail
- Stir into dry ingredients by hand.
- Pour into a 9X13 greased pan.
- Top with 1/2 C brown sugar and 1/2 chopped nuts.
- Bake for 30 minutes in a 350 degree oven.
I was'nt really comfortable using so much sugar, but thought the huge amount of salt was meant to balance it all out. Didn't turn out that way for me. The cake was spongy and the fruit mushy and it had a sweet/salty taste overall. I was very disappointed.
Enjoyed this cake. It is simple and good. Thank you.
I know a lot of people who don't care for canned fruit cocktail, but I do ~ Even great, just plain over some pound cake & ice cream! So, I had no choice but to make this recipe! Used chopped almonds on the top! What a great tasting cake, this is, & the recipe is definitely a keeper! Must try this another time with the tropical style fruit cocktail! [Made & reviewed for one of my adopted chefs in this Spring's Pick-A-Chef]