Retro Fruit Cocktail Cake

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: 10

Comments: In America, in the 1950's and 1960's, many housewives made simple cakes using canned fruits they had in their kitchen pantry, such as canned peaches or pears. These cakes were inexpensive to prepare and were a quick solution for a last minute family dessert. This is a recipe for an easy but lovely tasting cake made with canned fruit cocktail. Would be nice served at an afternoon tea or at a family get together, or for that matter, anytime you need a quick and easy dessert.

Ingredients: Cake: 2 eggs 1 tsp. vanilla extract 1/2 cup vegetable oil 1-1/2 cups granulated sugar 1-1/4 tsp. salt 2 tsp. baking soda 2 cups all-purpose flour 1 (16-oz.) can fruit cocktail, undrained Glaze: (optional) 3/4 cup granulated sugar 1/3 cup evaporated milk 2 tbsp. butter or margarine 1 tsp. vanilla extract

Instructions: Preheat oven to 350 degrees F (180 C). Grease a 10-inch bundt style cake pan. In a large mixing bowl, combine eggs and oil. Add the remaining ingredients except for the fruit cocktail, and blend thoroughly. Add fruit cocktail (with juice) and pour into prepared cake pan. Bake in preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan for 15 minutes, then turn out onto wire rack to cool completely. Drizzle with glaze while cake is still quite warm, or dust cake with confectioners' sugar. Glaze: In a saucepan on low heat, mix together ingredients for the glaze. Stir until glaze thickens, about 5 to 10 minutes. While the cake is still quite warm, pour over cake. Makes 10 servings.

Date: May 5, 2004

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