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Nutrition Facts
Serving Size 1 (91g) Recipe makes 12 servings
Calories 206
Calories from Fat 9		(4%)
Amount Per Serving		%DV
	Total Fat 1.1g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 248mg		10%
Potassium 66mg		1%
Total Carbohydrate 46.3g		15%
	Dietary Fiber 0.9g	3%
	Sugars 30.1g
Protein 3.3g		6%
detailed view... how is this calculated?

Fruit Cocktail Cake

Recipe #7061 | 40 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: GrandmaIsCooking
Mar 6, 2000

I adopted this delicious cake recipe from the RecipeZaar account in February 2005. The only changes I made were to add some vanilla and cut back the baking time. Be sure to top it with Fruit Cocktail Cake Icing, another of my adopted recipes.

SERVES 12 (change servings and units)

Ingredients

2 cups unbleached flour
1 1/2 cups sugar
2 teaspoons baking soda
1/8 teaspoon salt
2 large eggs
1 (15 ounce) can fruit cocktail, undrained
1 teaspoon vanilla extract

Directions

1
In a large bowl, stir together flour, sugar, baking soda and salt.
2
Add eggs, fruit cocktail and vanilla and mix all ingredients well (by hand--do not use electric mixer); batter will seem very thick at first (if you use good fruit cocktail that has mostly fruit, not all juice), but this is the way it should be (the juice in the fruit cocktail is the only liquid in this recipe except, of course, the eggs).
3
Pour into a greased 9 inch x 13 inch pan.
4
Bake at 350°F for about 30 minutes or until toothpick inserted near center comes out clean.
5
This cake is best with Fruit Cocktail Cake Icing #7062.

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Browse similar recipes by category

Course > Desserts > Cakes
Main Ingredient > Fruit
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Oven
Dietary > Lighter Fare
Dietary > Low in... > Low Fat
Dietary > Low in... > Low Sat. Fat

Featured Reviews for This Recipe

From: Redsie

On Jan 13, 2009

I had a recipe similar to this that I had lost - so glad I tried your recipe! It was tasty and moist! Next time will add the frosting as I found it a bit bland without! Thanks!

0 people found this review helpful

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From: Chef #790370 susieQnumberone

On Jan 10, 2009

My best friend made this cake & icing as my birthday cake 25+ years ago. Her Granny made it for her for years before that and we both still make it the way we were taught. These 2 recipes do have a few things different but for the most it is made just like ours. One thing that poped out at me is while the cake is hot and just before you pour the icing on the cake - take a clean round end of a long cooking utilsil and poke holes 2/3 to 3/4 through the cake then pour the icing. This enables the icing to be soaked deep into the cake. Finally a quick tip. Always use brand name ingredients Fallow directions exactly on the first bake and after that if you want to change things you know what you want to change and what not. Like use a good brand boxed cake mix I used spice and it was very good.

0 people found this review helpful

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From: ChrisF

On Mar 2, 2005

Very easy and very good. I usually go for the 2 layer cake recipes, but I wanted to try something different. And the recommended icing is a must! It really added to the flavor and texture of the cake. Thanks for posting this.

4 people found this review helpful

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From: sharon (Chef #303831)

On May 23, 2006

Absolutely, do not drain the fruit. I've made this many times and it always turns out great. The last few times I've made this, I have put the entire can of fruit cocktail in the food processor and pulsed a few times. I wasn't crazy about the big chunks of fruit, and we like it this way.

1 person found this review helpful

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