Pearl Barnes' Fruit Cocktail Cake
A moist, fruity cake featuring sweet fruit cocktail and coconut, perfect for casual gatherings and family desserts with a delightful moist texture and tropical flavor.
Ingredients
Instructions
- Beat sugar, eggs, and margarine together.
- Sift together flour, salt, and soda, then add to the mixture.
- Mix well; fold in the fruit cocktail and all its juice.
- Pour the batter into a greased and floured 13x9-inch oblong pan.
- Spread the batter evenly in the pan.
- Sprinkle 1/2 cup of coconut over the batter.
- Bake at 350°F for 20 minutes, then reduce temperature to 325°F and bake for an additional 25 minutes.
Tips & Substitutions
For a richer flavor, consider substituting the margarine with unsalted butter. You can also add chopped nuts or raisins to the batter for extra texture. If you want to reduce sugar, try using a sugar substitute that measures cup-for-cup. Make sure to fold the fruit cocktail gently to avoid breaking it up too much and losing the beautiful texture.
Serving Suggestions
This Fruit Cocktail Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or whipped cream on top. You can also serve it alongside a fresh fruit salad for a refreshing contrast. Consider offering a drizzle of chocolate sauce for an indulgent touch, making it a perfect dessert for gatherings or potlucks.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or until warm. This cake can also be served cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Pearl Barnes' Fruit Cocktail Cake contains roughly 269 calories, with 6g protein, 58g carbohydrates, and 2g fat. It is a good source of iron (14% of the Daily Value), vitamin C (13% of the Daily Value), and protein (12% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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, but make sure to chop it into small, bite-sized pieces. You may need to adjust the amount of juice added to the batter to maintain the right consistency, as fresh fruit can be less juicy than canned varieties.
What can I substitute for margarine in this recipe?
You can substitute margarine with an equal amount of unsalted butter or coconut oil for a dairy-free option. If you prefer a lighter option, applesauce can also be used; just replace half the margarine with it to keep the cake moist.
How can I enhance the flavor of the cake?
You can enhance the flavor by adding a teaspoon of vanilla extract or almond extract to the batter. Additionally, a sprinkle of cinnamon or nutmeg can add a warm spice note that complements the fruit well.
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).