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FRUIT COCKTAIL CAKE

Fruit Cocktail Cake - TSLC

This cake is definitely one of my favorites. I am not a fan of fruit cocktail but I love it in this cake.  I had not made this cake in years and someone asked me about it before Christmas.  I bought the fruit cocktail and am just now getting around to making the cake. Today, was the perfect day to make it.  It is the first day of spring and I felt like something sweet and good.

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

3/4 cup white granulated sugar

2 eggs

4 tablespoons butter or margarine or 1/4 cup, softened

1 teaspoon vanilla extract

1 (15 1/2 ounce) can fruit cocktail in syrup, undrained

1/4 cup brown sugar

1 cup nuts (I used pecans)

Whisk together the flour, baking soda, salt and nutmeg and set aside.  Cream the white sugar, butter, eggs and vanilla extract with a mixer. Add the two together and continue mixing.  Fold in the fruit cocktail and mix with a spoon. Spray a 9 x 13 baking dish with cooking spray and spread the cake batter in the dish.  Sprinkle the 1/4 cup brown sugar over the top of the batter along with the nuts.  Bake in a preheated 350 degree oven for 35 to 40 minutes checking for doneness since ovens vary.  Serve with whipped cream or ice cream on top.  This cake does not need frosting.  It is just that good but you could add about any type of frosting if you want.  Enjoy!

Fruit Cocktail Cake TSLC

Be sure to check out these cake recipe:

Carrot Cake with Raisins, Pineapple, Nuts and Coconut

Hummingbird Cake

Applesauce, Banana and Raisin Cake

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

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15 Responses

  1. A tried and true Old Kentucky recipe. My mother-in-law’s regular dessert offering – she was from Leitchfield, KY….and passed it on to me. It is a good one – nice to see it posted here.

  2. Thanks so much for recipe. I have a couple of them from my motherinlaw but different amounts of sugar and fruit cocktail all vary and cook times vary too. Thanks again for everything!!! Nici MIn

  3. This looks so good… Can’t wait to try it. I love your new print set up!!! It is so nice to have a picture to go with the recipe if you want. This is my favorite recipe website…

  4. Thanks for the memories of my days living in the south…we had a neighbor that always made this cake. I haven’t had it in years.

  5. This is indeed a blast from the past! In my tiny hometown, everyone was making this when I was growing up. It also had the boiled topping. If you were invited to anyone’s house after church, you KNEW what they were going to offer you! Lol…thanks for the memories!

  6. How do I print off your recipe? I tried clicking on the title but no printing icon appeared, Judy.

    • Look at the bottom of the recipe and you will see a small picture of a printer. Click on that.

  7. My grandmother made this and the whole family loved it. She put a topping on hers: 1 STICK OF BUTTER, 1 CUP SUGAR, 1 SMALL CAN EVAPORATED MILK, 1 TEASPOON VANILLA, 1 CUP FLAKED COCONUT, 1 CUP PECANS – PLACE BUTTER, MILK, SUGAR AND VANILLA IN SAUCEPAN, BOIL 1 MINUTE. ADD COCUNUT AND PECANS AND SPREAD OVER WARM CAKE.

  8. glad you like this too! My Mom made it for years and through the years I have made it many times. so easy and good. Marion

  9. Oh how I love this cake. Remember it from long ago….AHHH – thanks for the reminder.

  10. My Mother made this cake “routinely”……70 years ago, I remember,…… and her Mother, my grandma ……before her!…….amazing how “tags” get added to old time homesteader original recipes

  11. This sounds wonderful. Definitely going to make this

  12. My,my…I remember this so well. Everyone made it and I had forgotten how good it was. Thank for the memories.

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