Fruit Cocktail Cake

Fruit Cocktail Cake

1 cup flour

3/4 cup sugar

1 tsp baking soda

1 beaten egg

pinch of salt

1 small can fruit cocktail, undrained

1/2 cup brown sugar

1/2 cup chopped pecans

Mix first 6 ingredients; place in slightly greased pan. Top with brown sugar and pecan mixture. Bake at 350 degrees for 30-35 minutes. Serve plain o

r with whipped cream.

submitted by Mrs. Vina Schlindwein of Aurora, IL

Blogger's note: We forgot to buy pecans so we substituted 1/2 cup of

slivered almonds. The recipe also says to put it in a pan. I found an 8x8 baking dish to be the appropriate size.

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This was an extreme simple cake to make. I'm terribly organized in the kitchen and this took me about 5 minutes to get in the pan. Since the fruit cocktail is the sum of the liquids, there was no mess of oils and this promises actually to be a pretty healthy cake as cakes go. It's cooling at the moment. I'll update after dinner to let you know how it turned out.

Update: The cake was nice. Very simple. It lacked the fruitiness I thought it was going to have, but still it was quite nice. It was also not as sweet as I'm used to in cakes. We hypothesized that this was due to the proliferation of bad bakeries in America that equate sweet with good. Fruit Cocktail Cake is definitely more on the savory side of cakes, and the almonds and brown sugar on top made it taste even a bit more like a coffee cake.