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:
Whisk well and set aside.
In a large mixing bowl with an electric hand mixer:
Beat until creamy smooth.
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!