Fruit Cocktail* Cake

1½c sugar–brown and/or white

2 lg eggs

1t good quality vanilla

½c± craisins or raisins

1 14-16oz. can fruit cocktail* and juice

In a large mixing bowl, beat the sugar and eggs a few minutes on medium speed. Add the craisins and fruit cocktail* (you could substitute a can of crushed pineapple, apricots, peaches or pears) a little at a time alternating with dry ingredients which have been stirred together in a smaller bowl:

2¼c flour

1t-1T cardamom

1½t baking soda

½t salt

Add the dry ingredients, a little at a time, alternately with the canned fruit and juice. When all is combined in the large bowl, beat at medium for several minutes. Pour into a greased-floured 9x13” glass pan.

Top with chopped pecans and sprinkle some coarse, raw sugar over the cake for texture, before baking in a preheated 350° oven 20-25 minutes, or until the top holds its shape when touched, edges are golden brown and a toothpick comes out clean when inserted in a couple test spots.

This can be served as is, with a sauce, or a powdered sugar, butter, vanilla and cream glaze. Shown here is a topping made by combining: ½c sour cream, a ½t of vanilla and a tablespoon or so of real Maple syrup. 

This recipe is not an original of mine, but I've had lots of fun altering it over the years :o)