An old-fashioned cake recipe that is impossible to mess up and super moist. Perfect topped with whipped cream and great to serve any time of year.
Old Family Recipe
I was collecting old family recipes and my Mom offered up this classic gem from her Great Grandma Ruby. I hadn’t had fruit cocktail since elementary school when they served it on the lunch line in the cafeteria.
Fruit Cocktail is the Magic Ingredient
The canned fruit cocktail adds the magic and moisture to this cake. Granted, you drain both cans that are called for in the recipe. But all that extra sugary juice from the fruit seeps into the cake and gives you a super moist cake. It reminds me of how pro bakers sprinkle simple syrup on top of their cakes after they’re baked, but without the extra effort.
Super Easy
This recipe is nearly fool-proof. Baking recipes can sometimes feel overwhelming with step after step. This recipe is pretty much a three step process and super easy. Combine the dry ingredients. Combine the wet ingredients. Mix the wet and the dry together. Kaboom, you’re in business.
Modification of the Original
The original version of this recipe did not call for brown sugar. But, I made Ruby’s original a few times and felt it needed a little extra “oompfh”. I subbed in 3/4 cup of brown sugar in place of some of the white sugar. It was just what this recipe needed to make it a little more caramel-y and to add depth of flavor.
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An old-fashioned cake recipe that is impossible to mess up and super moist. Perfect topped with whipped cream and great to serve any time of year.
Ingredients
- 2 c flour
- 1 c sugar
- 3/4 c brown sugar
- 1 tsp salt
- 1 tsp cinnamon
- 2 tsp baking soda
- 2 whole eggs
- 2 15.2 oz cans of fruit cocktail
Instructions
- Preheat oven to 375F
- Sift together the 2 cups flour, 1 cup sugar, 3/4 cup brown sugar, 1 tsp salt, 2 tsp baking soda and 1 tsp cinnamon.
- Combine the 2 whole eggs and drained fruit cocktail and stir until combined, then mix into the dry ingredients. Don’t overmix.
- Pour into a greased 9” x 13” pan and smooth out to make an even layer.
- Bake at 375F for 30 minutes.
- Serve with whipped cream or ice cream.
Keywords: fruit cocktail, canned fruit, baking, cake, spice cake, vintage baking
Hi my Name is Evance From Africa,Tanzania I`m your follow and i like the way you make foods i was wondering if you help me to find juice recipes please
Hi, I remember this cake from long ago. Thanks for providing the recipe. I would like to bake it on a trip to Yellowstone National Park. The altitude is 8,000 feet there. Do I need to change anything in the recipe to accommodate the altitude? Thanks for your answer.
Have fun at Yellowstone! I don’t have firsthand experience at baking this at high altitude, but this is a helpful article from Betty Crocker that might give you some tips: https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
Finally! This is the recipe I remember! It calls for two cans, not just one of fruit cocktail. Recently I’ve been trying to make it and it never comes out the way I remembered because the recipes I found called for just one can of fruit cocktail. The other essential difference is brown sugar, not white. The icing is made with canned milk, butter and sugar boiled together for and minute the drizzled over warm cake.
I love it! Love family recipes like this one!