My nutty look must not have gone un-noticed because my mom told me that way back during the depression my grandma had this recipe for cake that didn't use milk. It was not uncommon to improvise things back then and I guess this was an improvision that they liked so well, they kept the recipe. I admit it, I had heard of ritz cracker apple pies that are made of crackers but supposed to taste like apple pie. I just don't buy it! So this idea of using fruit cocktail in a cake had me leery. Of course, this was BEFORE we made it.
After we made the fruit cocktail cake, I thought we messed it up! It was darker brown than most cakes, it was moist and one of the huge things I don't like about cake is that dryness so I thought we did something wrong! Mom reassured me that this was right. As we ate the cake I was in shock! This is a cake that is moist! And yummy!
Over the years I forgot the recipe even existed (am I the only one that does that?) but as I grew and got married and was moving out on my own, one thing I did was to go to Mom's recipe box and go through each recipe! You know, you don't think about it, but when you live at home and the box is there and you KNOW you have the recipes, you don't need them, but once you are on your own and you have to call and ask for the recipe a few times, you go with a bunch of cards and start copying! I found this recipe again during that trip to Mom's recipe box.
Of course, I didn't write it as nicely as Mom and I don't make it that often because it is still a cake and therefore not that healthy. Mom has made it with Splenda instead of sugar (I can't stand artificial sweeteners ever but it can be done!) For me what matters is the memories. When I make it, I remember that time I thought my mom was nuts (yes, there were PLENTY of other times I thought that and when I get that look from MY daughters, I try to extend grace!) and I remember my grandma (who would have been 101 this year). And I smile!
I still haven't learned how to put little arrows and such, but you can clearly see the marachino cherry in the bottom left corner. We add extras because our family LOVES them, but they are not required!
Fruit Cocktail Cake
2 Cups Flour
2 Cups Sugar
1 Tsp. Salt
1 Tsp Vanilla (I use a bit more, but I make my own vanilla and have plenty on hand)
2 Tsp Baking Soda
Mix it all up. Then drain into separate bowl one large can fruit cocktail. Dump JUST the fruit into the batter. IF it is really dry, add some of the juice you drained, until you get a cake batter texture.
Pour into 8 x 8 x 2 pan. (hint, if you triple the recipe it perfectly fills TWO 9 x 13 pans) Then you have one for a carry in and one to leave at home! ;-)
Bake at 325 for about 50 minutes. Then enjoy!
As you can see from the picture, this is not typically frosted. I am sure it COULD be, but we never have. It truly doesn't need it!
If you try this recipe, let me know what you think!