Fruit Cocktail Cake Recipe

Ingredients

2 eggs

1 can, large fruit cocktail – drained

2 cups sugar

1 cup nuts – chopped

1/3 cup oil

2 cups flour – sifted

2 teaspoons baking soda

1 tblspn pumpkin pie spice or equivalent

Topping 1 of 2:

1/3 cup dark brown sugar

1/3 cup nuts – chopped

Topping 2 of 2:

1/4 cup brown sugar

1/4 cup butter

1/4 cup drained fruit cocktail juice

Preparation

Grease and flour tube or Bundt pan. Preheat oven to 350*F.

Beat eggs until frothy; add sugar and beat well. Add fruit, nuts and oil. Add sifted flour and baking soda and spice.

Pour into prepared pan. If using topping 1: Combine 1/3 cup brown sugar and 1/3 cup nuts and sprinkle atop cake batter. If using topping 2, bake cake and make topping by bringing all ingredients to a boil; boil 2 minutes. When cake is done, remove from oven, poke holes in top of cake, and pour hot topping over cake.

Bake 45-60 minutes. Cool in pan.

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