Fruit-Salad Cake(Very Special)
A moist, fruity cake with a tender crumb, infused with the flavors of fruit cocktail and a caramel-like topping, perfect for gatherings and special occasions.
Ingredients
Instructions
- Mix all ingredients well with a wooden spoon.
- Pour the batter into a large, oiled pan.
- Sprinkle with 2 cups brown sugar and 2 cups chopped nuts on top.
- Bake in a preheated 350°F (175°C) oven for 50 minutes.
- Remove from oven and while hot, pour the soaking liquid over the cake.
- To make the soaking liquid, combine 1/2 cup sugar, 1/2 cup milk, and 1/2 pound butter.
- Cook until butter and sugar are melted and the mixture boils for 1 minute.
Tips & Substitutions
For a lighter version of this cake, consider using whole wheat flour instead of all-purpose flour. If you prefer, you can also substitute some of the sugar with honey or maple syrup. Be sure to drain the fruit cocktail well to avoid a soggy cake. Mixing the ingredients by hand helps maintain a fluffy texture. If you're short on time, you can use a ready-made fruit cocktail.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with whipped cream or a scoop of vanilla ice cream for an indulgent treat. Serve it alongside a fresh fruit salad or a light yogurt for a balanced dessert. For a unique twist, try drizzling it with chocolate sauce. It's perfect for potlucks or family gatherings, and you can also browse more American recipes for similar desserts.
Storage & Reheating
Store leftover Fruit-Salad Cake in an airtight container at room temperature for up to 3 days. To keep it fresher longer, you can refrigerate it, where it will last about a week. If reheating, place slices in the microwave for 10-15 seconds or warm in the oven at 300°F (150°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit-Salad Cake(Very Special) contains roughly 294 calories, with 5g protein, 56g carbohydrates, and 3g fat. It is an excellent source of vitamin C (32% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 855mg per serving (37% 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 fruit cocktail?
Yes, you can substitute fresh fruit for the fruit cocktail. Just chop it into small pieces and ensure you have about 4 cups. Keep in mind that fresh fruit may alter the moisture content slightly, so adjust the soaking liquid accordingly to maintain the cake's texture.
What can I do if the cake is dry?
If you find the cake is dry after baking, the soaking liquid is your best friend. Pour it over the warm cake immediately after it comes out of the oven. You can also try adding more fruit or a bit of yogurt into the batter next time for added moisture.
Is this cake suitable for vegetarians?
Yes, this Fruit-Salad Cake is suitable for vegetarians as it contains no meat or animal-derived products aside from eggs and butter. You can easily make it vegan by replacing eggs with flaxseed meal or applesauce and using a plant-based butter alternative.
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).