There’s something about the combination of sweet, juicy fruits and fluffy, moist cake that just warms my heart. That’s why I absolutely adore this Fruit Cocktail Cake recipe. It’s a delightful dessert that brings together the flavors of your favorite fruits in a tantalizingly tasty treat. This cake has been a staple at family gatherings in my home for years, and it’s always a hit. Originating from the mid-20th century, fruit cocktail cakes were a popular dish in many American homes. The use of canned fruit cocktail was not only convenient but also provided a burst of sweet, fruity flavors that complemented the richness of the cake. When making this cake, my number one tip is to ensure you use a quality fruit cocktail. The fruit cocktail is the star of the show here, providing the majority of the flavor. Also, don’t forget to use the juice – it adds an extra layer of moisture and sweetness to the cake. What I love about this cake is its versatility. It’s perfect for dessert, a snack with a cup of tea, or even a sweet breakfast treat. Plus, it’s simple enough for beginners to bake. So, why not give it a try? I promise, once you’ve tasted this Fruit Cocktail Cake, you’ll be hooked!
Ingredients
- 1 (No. 303) can fruit cocktail (juice also)
- 1 1/2 c. sugar
- 2 eggs
- 1 tsp. vanilla
- 2 tsp. soda
- 1 tsp. cinnamon
- 2 c. flour
- 1/2 c. brown sugar
- 1 c. pecans, chopped
Baking Instructions
- Mix all at one time, except brown sugar and pecans.
- Beat 3 minutes.
- Pour into 9 x 13 greased pan.
- Sprinkle with brown sugar and pecans.
- Bake at 350° for 45 minutes.
Calorie: 300
Total cooking time: 1 hour
Difficulty level: Easy
The Great Fruit Cocktail Cake Catastrophe
Oh boy, have I got a tale for you today! It all started with a simple craving for something sweet, a can of fruit cocktail, and a profound lack of foresight.
The Ingredients
So, picture this: I’ve got a can of fruit cocktail, one of those No. 303 ones, and I’m just itching to use it for something other than burying my sorrows in fruity goodness. I also have 1 1/2 cups of sugar, which is probably why my dentist loves me so much, two eggs, a teaspoon of vanilla that’s probably older than I am, 2 teaspoons of soda (the baking kind, not the drinking kind, although I did consider it), a teaspoon of cinnamon, 2 cups of flour, 1/2 a cup of brown sugar, and a cup of pecans that I’d had to fight a squirrel for.
The Not-So-Well-Thought-Out Plan
Here’s the thing: I’ve never made a Fruit Cocktail Cake before. I mean, it can’t be that hard, right? You just mix all the ingredients at once, except for the brown sugar and pecans. Easy peasy! Or so I thought.
The Mixer Mayhem
So, I started mixing. And mixing. And mixing some more. I beat it for 3 minutes as instructed, which is about 2 minutes and 59 seconds longer than my arms wanted to. At this point, I was fairly certain I had developed biceps that could rival that of a bodybuilder’s.
The Great Pouring Disaster
Next, I had to pour the mix into a 9 x 13 greased pan. Now, you’d think this would be the easy part. You’d be wrong. The batter was thick and the pan was slippery, and let’s just say, I’m still finding splatters of cake mix behind the fridge.
The Sprinkling Debacle
Sprinkling the brown sugar and pecans on top seemed like a peaceful step after the pouring fiasco. I began to sprinkle, only to realize I was creating a blizzard of sugar and nuts, more akin to a winter wonderland than a cake topping.
The Baking Experience
Finally, the cake was ready to go into the oven. I set it to bake at 350° and went to relax for 45 minutes. I returned to find a glorious, golden cake with a sweet aroma that filled the kitchen. And let me tell you, there’s nothing like the smell of success!
The Taste Test
The moment of truth arrived. I cut into the cake and took a bite. The fruit cocktail, sugar, eggs, vanilla, soda, cinnamon, and flour had combined to create a sweet, moist cake, while the brown sugar and pecans added a delightful crunch. It was a triumph!
The End of the Story
In the end, the cake was a hit. Despite the mishaps, spills, and near disasters, I had managed to create something delicious from a simple can of fruit cocktail. And I’ve learned a few things along the way: for one, avoid squirrels when gathering pecans. And two, always have a broom handy for when the baking gets wild.
So, there you have it, my friends, the tale of the Great Fruit Cocktail Cake Catastrophe. Until next time, Happy Baking!
