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Fruit Cocktail Cake
 

2¼ cups flour 2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup brown sugar ¼ cup butter 1 – 16 ounce can fruit cocktail with its juice ½ cup chopped nuts Combine flour, baking soda, salt, eggs, sugar and juice (drained from the fruit cocktail) and butter. Beat for 2 minutes at low speed with an electric mixer, then 3 minutes at medium speed. Stir in the fruit cocktail by hand (so you don’t break the fruit apart), and blend well. Pour into a greased 13x9 inch cake pan. Sprinkle over the top with nuts. Bake 30-35 minutes at 350° F., or until a toothpick comes out clean when inserted into the center of the cake. Serve warm with whipped cream.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.