Fruit Cocktail Cake
(from cokerlj’s recipe box)
Serve warm with whipped cream or ice cream. Recipe from the 1960’s.
Source: Linda Coker
- 1 cup flour
- 1 cup sugar
- 1 teaspoon baking soda
- pinch salt
- 1 #2 can fruit cocktail (2 cups with juice)
- 1 egg
- 1 teaspoon vanilla
- 1 cup brown sugar
- 1/2 cup pecans chopped
- 1/4 teaspoon cinnamon
Mix flour, sugar, baking soda and salt in mixing bowl.
Add fruit cocktail, including juice, and egg and vanilla to dry ingredients.
Pour into greased and floured 9 inch square pan.
TOPPING: Mix brown sugar, cinnamon and nuts together and sprinkle over top of unbaked cake batter in the pan.
Bake at 350 degrees for 45 minutes.