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Fruit Cocktail Cake

Fruit Cocktail Cake
This is a moist yummy dessert with bits of fruit inside and a crunchy brown sugar-walnut mixture on top. It's perfect for potlucks.—James Patterson, Spokane, Washington
64 ServingsPrep: 15 min. Bake: 40 min.

Ingredients

  • 5 cans (15-1/4 ounces each) fruit cocktail
  • 8 cups all-purpose flour
  • 5 cups sugar
  • 2 tablespoons baking powder
  • 1 tablespoon baking soda
  • 1 tablespoon salt
  • 5 eggs, lightly beaten
  • 2 tablespoons vanilla extract
  • TOPPING:
  • 2 cups packed brown sugar
  • 2 cups chopped walnuts
  • 2 tablespoons all-purpose flour

Directions

  • Drain fruit cocktail, reserving the syrup; set aside. In a several
  • large bowls, combine the flour, sugar, baking powder, baking soda
  • and salt. Beat in eggs and vanilla. Add syrup to dry ingredients and
  • mix well. Fold in fruit cocktail. Pour into four greased 13-in. x
  • 9-in. baking dishes.
  • Combine the topping ingredients; sprinkle over batter. Bake at
  • 350° for 40-45 minutes or until a toothpick inserted near the
  • center comes out clean. Cool on wire racks. Yield: 4 cakes (16
  • servings each).
© Taste of Home 2013

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Fruit Cocktail Cake (continued)

Nutrition Facts: 1 serving (1 piece) equals 179 calories, 3 g fat (trace saturated fat), 17 mg cholesterol, 216 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013