Fruit Salad Cake
A delightful fruit salad cake that combines the sweetness of canned fruit with a tender, cake-like texture. Perfect for casual gatherings or family desserts, it offers a fruity flavor with a moist crumb. Easy to make and versatile, it's a crowd-pleaser with a refreshing twist.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine sugar, flour, baking soda, and salt.
- Add the beaten eggs and mix well.
- Stir in the can of fruit cocktail, including the syrup.
- Pour the batter into a greased baking dish.
- Bake for about 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance flavor, consider adding a teaspoon of vanilla extract or spices like cinnamon or nutmeg. For a lighter version, substitute half of the sugar with applesauce. If you don’t have fruit cocktail, use a mix of your favorite fresh fruits such as peaches, pears, or cherries. Ensure the fruit is well-drained to prevent excess moisture in the batter.
Serving Suggestions
Serve the Fruit Salad Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Grandma Devrie'S Cranberry Salad for a festive spread. This cake is perfect for brunch or as a sweet treat after a meal, and it complements a hot cup of tea or coffee.
Storage & Reheating
Store leftover Fruit Salad Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or enjoy cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Salad Cake contains roughly 290 calories, with 5g protein, 61g carbohydrates, and 4g fat. It is a good source of vitamin C (18% of the Daily Value), calcium (11% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1660mg per serving (72% 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 substitute canned fruit cocktail with fresh fruit. Just make sure to cut the fruit into small pieces and drain any excess juice to maintain the right batter consistency. A mix of berries, bananas, and apples works well.
How can I make this cake more moist?
To increase moisture in the cake, consider adding a quarter cup of yogurt or sour cream to the batter. You can also ensure that you don’t overbake the cake, as this can lead to dryness. Check for doneness a few minutes early.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the baking soda is gluten-free as well. This will keep the texture similar while accommodating dietary needs.
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).