Fruit Cocktail Cake Recipe
Fruit Cocktail Cake Recipe
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Fruit Cocktail Cake Recipe
This delightful fruit cocktail cake recipe combines the sweetness of mixed fruits with a moist, fluffy cake that’s perfect for any occasion. Ideal for potlucks, family gatherings, or a cozy breakfast or afternoon dessert, this cake brings a burst of flavor and nostalgia to the table. Easy to make and even easier to love, this cake will have everyone asking for seconds.
Description
The fruit cocktail cake is a classic dessert that marries the juicy flavors of assorted fruits with a soft and tender cake base. Often made with canned fruit cocktail, this recipe showcases a medley of flavors that evoke childhood memories of family gatherings and celebrations. It’s a simple yet impressive cake that can be served at any time of year, making it a versatile addition to your baking repertoire.
This fruit cocktail cake recipe is not only delicious but also incredibly easy to prepare. With just a few basic ingredients, you can whip up a cake that’s moist and flavorful. The secret lies in using a combination of fruit cocktail, which adds moisture and sweetness to the batter. This cake can be enjoyed on its own or dressed up with a drizzle of glaze or a dollop of whipped cream for a more festive presentation.
The preparation time is quick, making it perfect for those unexpected guests or last-minute dessert needs. While the cake is baking, your kitchen will be filled with a warm and inviting aroma, tempting everyone to sneak a taste before it’s even out of the oven!
This Fruit Cocktail Cake Recipe is not only a treat for the taste buds but also a feast for the eyes. Topped with a simple icing or garnished with fresh fruit, it makes for an eye-catching centerpiece at any dessert table. Whether you’re serving it at a birthday party, holiday celebration, or just because, this fruit cocktail cake is sure to impress.
Ingredients
- 1 can (15 oz) fruit cocktail, drained
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped nuts (optional)
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Mix Wet Ingredients: In a large mixing bowl, combine the sugar, vegetable oil, and eggs. Beat until well mixed.
- Add Fruit Cocktail: Gently fold in the drained fruit cocktail and vanilla extract, mixing until combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Add Extras: If desired, fold in the chopped nuts and shredded coconut for added texture and flavor.
- Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Once cooled, frost with your favorite icing or serve plain with whipped cream.
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Fruit Cocktail Cake Recipe
Ingredients
- 1 can 15 oz fruit cocktail, drained
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped nuts optional
- 1/2 cup shredded coconut optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Mix Wet Ingredients: In a large mixing bowl, combine the sugar, vegetable oil, and eggs. Beat until well mixed.
- Add Fruit Cocktail: Gently fold in the drained fruit cocktail and vanilla extract, mixing until combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Add Extras: If desired, fold in the chopped nuts and shredded coconut for added texture and flavor.
- Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Once cooled, frost with your favorite icing or serve plain with whipped cream.
Notes
- Fruit Variations: Feel free to substitute the canned fruit cocktail with fresh fruits or other canned fruits like peaches or pears for a different flavor profile.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer shelf life.
- Serving Suggestions: This cake pairs wonderfully with vanilla ice cream or a scoop of whipped cream.
