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How bad can this dessert cake be?
Makes 6 servings
1 16-ounce can fruit cocktail in heavy syrup
1 cup flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup brown sugar packed
1/2 cup nuts chopped
1 egg lightly beaten
1/4 teaspoon orange rinds grated
3 tablespoons coconut
Whipped topping or vanilla ice cream (optional)
Preheat oven to 325°. Lightly butter a deep 1 1/2 -quart baking dish.
Drain fruit cocktail syrup into a measuring cup. Set fruit and 1/2 cup syrup aside, (If less than 1/2 cup syrup, add enough water to make 1/2 cup.)
In a large mixing bowl, stir flour, sugar, baking powder and salt. Add fruit cocktail with 1/2 cup syrup, 1/2 cup of the brown sugar, nuts, egg and orange rind. By hand, stir until well blended. Spoon into baking dish. Sprinkle top with remaining 1/4 cup brown sugar and coconut.
Bake for 45 to 50 minutes or until golden brown and center springs back when touched.
To serve, spoon warm cake into dessert dishes. Top with whipped topping or ice cream.
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