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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (87g) Recipe makes 12 servings The following items or measurements are not included below: fruit cocktail-juice |
||
| Calories 308 | ||
| Calories from Fat 81 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.1g | 13% | |
| Saturated Fat 5.4g | 26% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 57mg | 19% | |
| Sodium 378mg | 15% | |
| Potassium 52mg | 1% | |
| Total Carbohydrate 54.0g | 17% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 37.6g | ||
| Protein 3.6g | 7% | |
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Fruit Cocktail Cake
By: Mirj
Nov 29, 2001
There's always a can of fruit cocktail lurking in your cupboard that no one wants. Here's a good way to put it to use.
SERVES 12
Ingredients
- 2 eggs
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 (14 ounce) can fruit cocktail-juice
- 2 cups flour
Icing
Directions
1
Preheat oven to 350 degrees F.2
Grease a 13x9-inch pan.3
In a mixing bowl lightly beat the eggs, then stir in the sugar, baking soda, salt and fruit cocktail with juice.4
Stir in flour, blending well, then turn into the prepared pan.5
Bake for 30- 35 minutes or until cake tester comes out clean.6
Leave cake in pan.7
To make the icing-------------------->>>.8
In a medium saucepan combine sugar, milk and butter and bring to a boil.9
Boil for a minute.10
Stir in vanilla.11
Pour hot syrup over fork poked cake while it is still hot from the oven.12
Serve from pan while still warm or cooled.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Fruit
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Holiday/Event
- Dietary > Kosher
Featured Reviews for This Recipe
From: Redsie
On Jun 2, 2009
This is a great quick cake! Had family over and prepared this in a manner of minutes! Used low-fat milk. Baked for 30 minutes. Came out moist and delish! Thanks Mirj! 
From: Gardening Girl
On Jul 4, 2008
Made this with our seniors at work and it was a big hit. Used rum extract instead of vanilla because that is what we had and it was awesome. Thanks for sharing Mirj.
From: Miss Annie
On Nov 24, 2003
My DH thanks you a bunch, Mirj. This is a cake his Mother made him...uhmmmm...shall we say many, many years ago. She passed away and I didn't get the recipe from her. The cake is very moist, and very easy to make. I thank you, 'cause I finally made DH smile and was able to serve up lots of memories. Very good. Thanks for sharing.
From: mommo76
On Feb 2, 2009
I have such a long story about making this cake. It is one my aunt used to make all the time, and I tried to recreate it, with flour that my roommate had used to shake in a bag with fish...then put the leftovers back in the cannister. I thought the cake had smelled and tasted funny, but she found it OK. Served it at a party. Turned out to be the best practical joke ever....only people were running to the balcony to spit it out. This one is much better...Minus the fish flour of course.
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