Fruit Cocktail Cake with Butter Sauce

Total Time

Prep: 15 min. Bake: 55 min. + cooling


4 servings

Updated: Oct. 12, 2022
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


  • 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
  • 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.

Nutrition Facts

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