A cake with fruit cocktail in it? This recipe really intrigued me. There is no oil or butter in this cake, so the juice from the fruit is what brings everything together. It was a delicious, moist cake with a caramelized top from the brown sugar and nuts. The little bits of fruit were studded throughout and tasted especially yummy warm with a scoop of vanilla ice cream!
Grandma's Fruit Cocktail Cake
Makes an 8-inch cake
1 cup gluten free 1:1 flour (Bob's Red Mill 1:1)
2/3 cup sugar
1/2 teaspoon baking soda
1 teaspoon salt
1 (16 oz.) can fruit cocktail, undrained
1 teaspoon vanilla
1/2 cup brown sugar
1/2 cup chopped pecans
In a large bowl, sift together flour, sugar, soda, and salt. Add the undrained fruit cocktail, egg and vanilla and mix well, trying not to crush the fruit. Pour into a greased 8-inch cake pan. Sprinkle top with brown sugar and nuts. Bake at 325° F for 45 minutes or until done. Serve warm with whipped cream or ice cream.
I'm not one to make cakes with fruit in them, unless it's dry fruit, but I have to admit that this was delicious. It made a very moist cake. I baked mine in a bundt pan, so I sprayed it with cooking spray, then sprinkled in the brown sugar and nuts on the bottom and poured the cake batter on top. Because the brown sugar and nuts cooked on the bottom they caramelized, but I bet it's still amazing on the top too when baked in an 8-inch pan.
It was perfect the first day, but it did get a little soggy by the second day after being covered. Maybe if left out uncovered it would retain its consistency.
That top part with the nuts was my favorite part. And what cake doesn't get even better with ice cream? Maybe cheesecake I guess, but I've even had that and wouldn't complain.
Fruit Cocktail Cake is a unique cake that is worth a try. I'm one to stick to chocolate if I'm making a cake, but we really did enjoy this change. It very much reminded me of a cake my grandma would love.
Recipe Source: Recipe adapted from a recipe of Grandma Carol Preece