Every week leading up to the new year, I’m posting a recipe that is a multi-generational tradition in my extended family. Last week was my uncle’s penuche. This week I’m sharing the recipe for my mother's fruit cocktail cake, just as she wrote it. This cake is easy-peasy, and while it’s delicious right out of the oven, the older it gets, the more luscious and succulent it becomes. In fact, just thinking of it...Excuse me while I delicately dab saliva off my chin.
1 1/2 cups sugar 1 15 oz can of fruit cocktail
2 cups flour 2 eggs
2 tsp soda 1 tsp vanilla
1/2 tsp salt you can substitute spices for the vanilla (like a spice cake)
Mix ingredients in order and pour into a 13x9 inch pan. Before baking sprinkle the top with 1/2 cup brown sugar and 1/2 cup nuts, or after cake cools, frost with german chocolate cake icing. Bake for 45 minutes in a moderate oven.
MY OBSERVATIONS : I add the vanilla and the spices. I used 1 tsp cinnamon and 1/4 tsp ground clove in the cake I gave you. I more or less put in whatever and however much spice I feel like, sometimes allspice, apple pie spice. My sister and I always put on twice as much topping as called for. You can use whatever nuts appeal to you, but I've always used pecans.
ALSO - In my oven, 45 minutes at 350 is too long. A toothpick inserted in the center comes out clean at about 35 minutes, so check for doneness early.