Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 15 oz. can fruit cocktail (for a fresh upgrade, replace fruit cocktail with 2 peeled, chopped pears. Try Bartlet pears: they seem juicy enough to replace can’s liquid.)
- 1 large egg
- ½ cup light brown sugar
- 1/2 cup chopped hazelnuts or walnuts
Instructions: Preheat oven to 300°F.
- Grease an 8-inch square baking dish with nonstick cooking spray.
- In a medium mixing bowl, stir together the 1 cup all-purpose flour, 1 cup granulated sugar, ¼ teaspoon salt, and 1 teaspoon baking soda.
- Add the 1 large egg and 15 oz. can fruit cocktail along with all of the juices from the can. Stir until uniform.
- Pour the cake batter into prepared baking dish. 8X8 inch square pan, 2inch high
- Sprinkle the ½ cup light brown sugar over the batter.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
- You can easily reduce the sugar in this recipe if you want. The granulated sugar can be reduced to 2/3 cup and 1/4 cup of brown sugar can be used on the topping.
- Feel free to stir in a bit of cinnamon and nutmeg and/or ginger if you like a spicier cake.
- Allow to cool for 10-15 minutes before serving as is, or with whipped or ice cream.
