Recipe Tin Project: Fruit Cocktail Cake

When I found this cake in a vintage recipe tin, I didn’t actually think I would like it. The recipe called for no oil or butter, but a full can of undrained fruit cocktail. I was a bit concerned it might be reminiscent of fruitcake (I am not a fruitcake person) and I was worried that the absence of a cooking fat would result in a cake with an unpleasant texture. In the end, it turned out I was entirely wrong in all of my assumptions.

1 1/2 cup all-purpose flour
1 can (15 oz) fruit cocktail, undrained
1 cup sugar
1 egg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup walnuts, chopped


Preheat oven to 350°F and lightly grease a pan. (8×8-inch or 9-inch round work well.)
In a medium bowl, sift together flour, baking soda, and salt. Add sugar, egg, and fruit cocktail, and mix until combined.
Pour into prepared pan and crumble brown sugar and nuts over the top. Bake until center is set, 30-40 minutes. “Serve with whipped cream or ice cream.”