Fruit Cocktail Cake with Butter Sauce Recipe

4.5 3 4
Fruit Cocktail Cake with Butter Sauce Recipe
Fruit Cocktail Cake with Butter Sauce Recipe photo by Taste of Home
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Fruit Cocktail Cake with Butter Sauce Recipe

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4.5 3 4
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 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 from the heat; stir in vanilla. Serve warm over the cake. Refrigerate leftover sauce. Yield: 4 servings.
Originally published as Fruit Cocktail Cake in Reminisce Extra October 1995, p47

Nutritional Facts

1 piece: 642 calories, 23g fat (9g saturated fat), 89mg cholesterol, 616mg sodium, 104g carbohydrate (73g sugars, 3g fiber), 11g protein.

  • 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
  1. 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 from the heat; stir in vanilla. Serve warm over the cake. Refrigerate leftover sauce. Yield: 4 servings.
Originally published as Fruit Cocktail Cake in Reminisce Extra October 1995, p47

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Reviews forFruit Cocktail Cake with Butter Sauce

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MY REVIEW
WBedlion User ID: 7412625 41725
Reviewed May. 23, 2014

"My favorite since a child. Make sauce with sweetened condensed milk like my mother made~watching carefully as it will boil over or burn quickly. Poke wholes in cake while hot and pour sauce over and in. Absolutely delightful!"

MY REVIEW
Librachild User ID: 4284083 14101
Reviewed Apr. 5, 2011

"I have made this twice so far and we enjoy it very much. The last one made two days ago was with tropical fruit. I live in Ireland and love the Cooking For Two Site. Thank you again for this wonderful recipe which I will continue to make again and again."

MY REVIEW
anncash User ID: 155911 18132
Reviewed Feb. 26, 2010

"I have made this and it was absolute delish."

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