Vintage Fruit Cocktail Cake
This vintage fruit cocktail cake recipe is easy as can be to make. The batter comes together in just a couple of minutes and it bakes into a lovely rich dessert that tastes like it came straight from grandma's kitchen.
Servings: 9 Servings
Ingredients
- 1 cup all purpose flour
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 15 oz. can fruit cocktail
- 1 large egg
- ½ cup light brown sugar
Makes: 8 x 8inch rectangle, 2inch height
Instructions
- Preheat oven to 300°F and grease an 8-inch square baking dish with nonstick cooking spray.
- In a medium mixing bowl, stir together the 1 cup all purpose flour, 1 cup granulated sugar, ¼ teaspoon salt, and 1 teaspoon baking soda.
- Add the 1 large egg and 15 oz. can fruit cocktail along with all of the juices from the can. Stir until uniform.
- Pour the cake batter into prepared baking dish. Sprinkle the ½ cup light brown sugar over the batter.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow to cool for 10-15 minutes before serving on its own or with whipped cream or ice cream.
Notes
You can easily reduce the sugar in this recipe if your want. The granulated sugar can be reduced to 2/3 cup and 1/4 cup of brown sugar can be used on the topping.
Feel free to stir in a little bit of cinnamon and nutmeg and/or ginger if you like a spicier cake.
Nutrition
Serving: 1piece | Calories: 217kcal | Carbohydrates: 52g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 201mg | Potassium: 81mg | Fiber: 1g | Sugar: 41g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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