FRUIT COCKTAIL CAKE

Remember when a can of fruit cocktail was the family dessert?  When mothers were too busy to cook a dessert they could always rely on opening a can of fruit cocktail.  My two brothers and I would argue about who got the most of those half cherries that seemed to be scant in every can.  Sometimes a sliced banana would be added to make the bowl of fruit cocktail be enough for the whole family.  Another delicious way to use a can of fruit cocktail was to mix  it into a box of strawberry Jello.  Now that was really a treat but had to be done early in the day to allow time for the Jello to "set".

 

Probably in the 1960's or 1970's the recipe for Fruit Cocktail Cake appeared in ads in all the magazines women read at that time.  It was a quick way to make a cake without using a mix.  Some of us still thought cake mixes were cheating.  I have to admit that they are greatly improved now and I use them often.

 

Fruit Cocktail Cake

 

1 1/2  cups of sugar

2 teaspoons baking soda

2 cups flour

2 eggs

Mix together with mixer and then fold in a can of fruit cocktail not drained

Pour in greased 9 x 13 inch baking container

Mix a cup of brown sugar with 1/2 cup of chopped pecans and sprinkle on top of the cake before baking.  Bake at 325 degrees for about 30 minutes. 

 

Mix, Bake and Enjoy !