Fruit Cocktail Cake B.J.S.
A moist and fruity cake featuring canned fruit cocktail, coconut, nuts, and a sweet brown sugar topping, perfect for family gatherings and delighting fruit lovers.
Ingredients
Instructions
- Mix flour, granulated sugar, baking soda, and salt in a large bowl.
- Add eggs and undrained fruit cocktail; blend well until combined.
- Pour the batter into two greased 13x9-inch pans.
- Sprinkle the tops with brown sugar and chopped nuts.
- Bake at 325°F (163°C) for 45 minutes or until the cake springs back when lightly pressed.
- Remove from oven and let stand in the pan or on a rack while preparing the topping.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute the nuts with seeds for a nut-free version, or use a combination of dried fruits for added sweetness. If you prefer less sugar, decrease the granulated sugar by half a cup without compromising flavor. This cake is versatile and can be served as a dessert or a sweet breakfast option, similar to American recipes.
Serving Suggestions
Serve this Fruit Cocktail Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with Frozen Mint Salad for a refreshing side. This cake is also delightful alongside a cup of coffee or tea, making it perfect for brunch gatherings or casual afternoon snacks.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or enjoy it cold as a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cocktail Cake B.J.S. contains roughly 933 calories, with 8g protein, 154g carbohydrates, and 35g fat. It is an excellent source of vitamin C (38% of the Daily Value), dietary fiber (26% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 897mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of canned fruit cocktail?
Yes, you can use fresh fruit in place of canned fruit cocktail. Just ensure to chop the fruit into small pieces and adjust the sweetness as needed. Fresh fruits like pineapple, peaches, and grapes work well, but be mindful of the moisture content to maintain the cake's texture.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Check that the baking soda is gluten-free as well. The texture may vary slightly, but it should still turn out delicious. Ensure to mix thoroughly to avoid clumps.
Can I freeze this cake?
Absolutely! This Fruit Cocktail Cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving for the best flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).