Fruit Cocktail Cake
There are no credits on this card so I don't know where the recipe came from. I'm not a huge fruit cocktail fan so I really thought this recipe would be so gross. Picky eater took one bite and said no - the fruit freaked him out. But me and the husband loved it! Had seconds...maybe thirds. I'm going to eat the left over for breakfast tomorrow. So good warm! Definitely use whip cream. I totally forgot the brown sugar and walnuts (might have to make it again soon to try that out...)
I had a couple of 15oz. cans of fruit cocktail in my pantry. Last night we had to have a quick dinner before going to a school event so I served canned fruit at room temp. instead of heating a vegetable. Before serving, I measured out 2 cups and stored it in the refrigerator in the plastic measuring cup, covered with plastic wrap. My draining method was to scoop it out of the can using a slotted spoon. I used one entire 15oz can plus a little bit of another can. On baking day I arranged the plastic to have a small opening and turned the cup upside down to drain out any remaining juice - there was a significant amount. I also noticed that the fruit had settled a bit. You can see it is slightly below the 2 cup measurement at the rim. But - we'd eaten all the rest of the fruit so I couldn't add anymore.
I mixed the dry ingredients using a wire whisk. Then I switched to a spatula once I added the beaten egg and fruit cocktail. As I was mixing, I had my doubts as to whether there would be enough liquid to cover all the dry ingredients and was amazed when I suddenly had a nice batter - thicker than cake batter, probably like the zucchini bread batter that I haven't made in years.
The batter had a nice, gel-like quality to it so that it came out of the mixing bowl almost in one unit and there was very little scraping of the bowl required (not like cookie dough).
The picture does not do it justice! It was browned (maybe a few less minutes in the oven?) but not burnt. Considering that practically half the dry ingredients are sugar in addition to the sugar in the fruit, the browning did not seem unjust. (Imagine if I had remembered to put the brown sugar on top!)
The cake had already pulled away from the sides while baking. It came out of the pan easily using just a pancake turner to cut straight down into the pan and then scoop out. Even the first piece was an easy extraction (unlike the Peanut Butter Pie).
It looks like meatloaf!
The cake was very moist. The whip cream was a nice addition. I had some left over from the Peanut Butter Pie. It was about 1/3 of a small container and was just the right amount for the entire cake, just blobbing some one top of each serving.
The recipe didn't specify what size pan to grease. Based on my experience of baking my mom's zucchini bread for one hour, I assumed that the one hour bake time indicated a loaf pan. I must've guessed right because it baked for exactly one hour and was perfectly done. (toothpick test)
The cake had already pulled away from the sides while baking. It came out of the pan easily using just a pancake turner to cut straight down into the pan and then scoop out. Even the first piece was an easy extraction (unlike the Peanut Butter Pie).
The cake was very moist. The whip cream was a nice addition. I had some left over from the Peanut Butter Pie. It was about 1/3 of a small container and was just the right amount for the entire cake, just blobbing some one top of each serving.
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