Thursday, March 17, 2011

Sixties Fruit Cocktail Cake

This very old fashioned dessert is not going to win any beauty contests, but it is extremely good. It is more like a cobbler than a cake and is very rich and sweet. It will remind you of something your grandmother would have made.

I thought it would make the perfect ending for my Salisbury Steak dinner and it did. I baked it in my iron skillet because I love the rustic look and the delicious crust formed while baking in such a pan. But any baking pan will work.

Sixties Fruit Cocktail Cake
(compliments The Splendid Table)
1 cup flour
1 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
15 1/2 oz. can fruit cocktail, undrained
1 tsp. vanilla
1 cup brown sugar
1/4 cup softened butter
1 cup toasted pecans or walnuts

Preheat oven to 350 degrees. Butter and flour a baking pan.

Whisk together the flour, sugar, baking powder and salt. Stir in the undrained fruit cocktail, beaten egg, and vanille until well blended. Pour into prepared pan.

Mix together the brown sugar, butter, and nuts then sprinkle over the cake batter.

Bake until the cake starts to pull away from the sides sof the pan and a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

Serve from the pan, warm, with ice cream.

Linked with Sweets for a Saturday #9 at the blog, Sweet as Sugar Cookies


  1. That is like the cuppa cuppa cake from Steele Magnolias! It is so good and I love it, and you really do need the ice cream.

  2. This feels old fashioned and I love old fashioned. It's good to remember.

  3. Is there another kind of canned fruit that would work well?

  4. Carolyn, I've never made it with any other fruit, but, sure why not?

  5. Hello again, I am sharing this wonderful recipe on my Wednesday post. thanks.