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Fruit Cocktail Cake

MY FAMILY doesn't care for fruitcake, but we like this modified version. It's similar to a date-nut bread and we enjoy it with the butter sauce. It's really moist and delicious. I'm glad a friend shared this recipe with me many years ago. —Mrs. C. Cunningham Astoria, New York

4 ServingsPrep: 15 min. Bake: 55 min. + cooling

Ingredients

1 cup all-purpose flour
2/3 cup sugar
1/2 cup chopped walnuts or pecans
1/2 cup golden raisins
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 can (8-3/4 ounces) fruit cocktail, undrained
Confectioners' sugar, optional
BUTTER SAUCE:
1/3 cup sugar
1/4 cup butter, cubed
1/4 cup evaporated milk or half-and-half cream
1/4 teaspoon vanilla extract

Directions

In a medium bowl, combine flour, sugar, nuts, raisins, baking soda,
cinnamon and salt. In a small bowl, beat egg; add fruit cocktail.
Stir into dry ingredients just until moistened. Pour into a greased
and floured 8-in. round baking pan. Bake at 325° for 55-60
minutes or until cake tests done. Cool in pan for 5 minutes before
removing to a wire rack. Cool completely. Dust with confectioners'
sugar if desired. For sauce, combine sugar, butter and milk in a
small saucepan; bring to a boil. Cook and stir for 3 minutes. Remove

2 of 2

Fruit Cocktail Cake (continued)

Directions (continued)

from the heat; stir in vanilla. Serve warm over the cake.
Refrigerate leftover sauce. Yield: 4 servings.

Nutrition Facts: 1 serving (1 piece) equals 642 calories, 23 g fat (9 g saturated fat), 89 mg cholesterol, 616 mg sodium, 104 g carbohydrate, 3 g fiber, 11 g protein.