Sunday, August 30, 2015

Fruit Cocktail Cake

This is a vintage recipe. When I think of Fruit Cocktail, I think vintage. I don't know of anyone that talks about Fruit Cocktail today.  My Aunt used to serve it as a dessert, by itself.  If it was going to be "fancy dessert" she'd top it off with a dollop of Whipped Cream. She was a personal chef and she marched to the beat of her own drum. She was an incredible woman. This is really a good cake.

Aunt Faye's Fruit Cocktail Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

2 C Flour
2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Nutmeg
3/4 C Granulated Sugar
2 Large Eggs
4 TBS Butter, room temperature
1 tsp Vanilla
1 - (15.5oz.) can of Fruit Cocktail, undrained
1/4 C Brown Sugar
1 C roughly chopped Pecans

In a small bowl:
Baking Soda
Whisk well and set aside.

In a large mixing bowl with an electric hand mixer:
Granulated Sugar
Beat until creamy smooth.

Flour Mixture
Mix just until combined.
Fold in Fruit Cocktail by hand with a silicone spatula.

Pour batter into the pan.
Sprinkle evenly with Brown Sugar
Sprinkle evenly with Pecans

Bake 35 - 40 minutes. A toothpick in the center should come out clean.

Serve with Whipped Cream or Dusted with Confectioner's Sugar.

Peace in the Kitchen!

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