Fruit Cocktail Cake Recipe

by Jan L.
(Taunton, MA, USA)

The original recipe called for ONE CUP of undrained fruit cocktail. My mother used to make this recipe about 40 years ago. By mistake, she added to the recipe ONE LARGE CAN of undrained fruit cocktail. We've made it that way ever since! It's moist, rather than cake-like and is just super topped with whipped topping.


Fruit Cocktail Cake

1 cup sugar
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 lg. can fruit cocktail (undrained--add all the liquid)
1/2 cup chopped nuts

Sift together sugar, flour, baking soda and salt. Add remaining ingredients. Stir well. Pour into greased and floured 8 inch pan. Sprinkle top with brown sugar. Bake at 350 degrees for 40-45 minutes. Serve with whipped topping if desired.

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