Fruit Cocktail cake from Joyce's recipe box
Ingredients for cake
- 2 C flour
- 1 1/2 C sugar
- 2 tsp baking soda
- pinch salt
- 1 tsp vanilla extract
- 2 eggs
- 1-14 1/2 oz can fruit cocktail (reserve juice)
Preheat oven to 325 degrees.
Setting aside the fruit cocktail, but using the juice, blend all ingredients together well. Fold in the fruit cocktail. Set aside.
Topping – blend together well:
- 1/2 C brown sugar
- 1/2 C nuts
Lightly grease a bundt pan, add topping and gently press into place. Pour in cake mixture.
Bake at 325-degres for 40-50 min. Cake should be "springy" to the touch, and knife inserted in cake should come out clean. Cool for 5 min., turn over and release onto a cooling rack. Allow to cool before serving. Delicious with a dollop of whipped topping.