Prep 10 mins
Cook 1 hr
Found this recipe in a 1980 Bon Appetit magazine. It makes two 9x5-inch loaves.
- 1 (8 ounce) package cream cheese, room temperature
- 1 cup margarine, room temperature
- 1 1⁄2 cups sugar
- 1 1⁄2 teaspoons vanilla
- 4 eggs
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 (17 ounce) can fruit cocktail, drained
- 1⁄2 cup chopped walnuts
- Preheat oven to 325 degrees.
- Line 2 9x5x3-inch loaf pans with heavy foil, leaving 1/2-inch collar.
- Coat generously with margarine.
- Combine first 4 ingredients in a large bowl and blend well.
- Add eggs one at a time, beating thoroughly after each addition.
- Alternately add flour and baking powder, mixing well.
- Fold in fruit cocktail and nuts.
- Divide between pans.
- Bake until tester comes out dry, about 1 hour.
- Let cool 5- 10 mins before removing from pans.
- Cool completely on rack.
This is a really great recipe. I didn't have any fruit cocktail in the house, but I did have a can of the tropical blend fruit, so I just cut it up into smaller sizes and used it. It worked fine. This makes 2 really pretty loaf cakes that are really good by themselves or even better with a scoop of vanilla ice cream on top. Thanks for the great recipe.
Difficult to go wrong with recipes from Bon Appetite - this is so much better (to our tastes) than the very sweet and gooey original fruit cocktail cakes. Thanks for submitting. P.S. well drained crushed pineapple could be subtituted and use rum flavoring.
This was very good and easy to make. I only replaced the vanilla with almond extract.