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Sixties Fruit Cocktail Cake Recipe

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This recipe for Sixties Fruit Cocktail Cake, by , is from Food & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Rudd
Added: Tuesday, August 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg, beaten until light
2 cups fruit cocktail with juice
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1/4 cup (1/2) stick butter
1/2 cup walnuts or pecans, chopped

Directions:
Directions:
Preheat oven to 350 degrees F. Sift the first four ingredients into a large bowl. Add the egg, fruit cocktail, and vanilla and mix well. Pour into an 8x12-inch buttered and floured cake pan. Mix the brown sugar, butter, and walnuts together, then sprinkle over the top of the cake batter. Bake until the cake starts to pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Cool. Serve from the pan.

Number Of Servings:
Number Of Servings:
Makes 1 cake
Personal Notes:
Personal Notes:
This is very rich and sweet, almost more pudding than a cake. It first appeared in the Fifties, but was still popular a decade later. My husband said that it is "extremely good".

 

 

 

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