fruit cocktail cake

I loved this cake as a child. It's the first from-scratch cake I can remember making. Its a pudding-y cake with chunks of fruit in it. I have been looking for a reason to make it for a long time, and the other day my reason came. I was down to my last cans of fruit cocktail in my pantry.

Here's my big disappointment. No one else in my family would eat it.

Oh well, I still like it, but probably won't make it because I don't enjoy eating an entire cake by myself.

Okay, so I do enjoy eating an entire cake by myself, but I regret it soon afterwards.

I'm stressing the point that this is a super-moist-spongy cake. Cali thought it was too mushy.

This is really more of a grown-up cake and I think this would be great to serve at a brunch. Its wonderful warm with some whipped cream.

Here's the thing: I was posting this recipe and got to this point and couldn't find the actual recipe I used. (It was on a little scrap of a label.) I got this recipe from recipezaar because it looks approximately the same and had good reviews. If you try it and it doesn't turn out, let me know.

Fruit Cocktail Cake

1 (16 ounce) can Fruit Cocktail

1 1/2 cups flour

1 cup sugar (I reduced it to 2/3 cup)

1 beaten egg

1/2 tsp. baking soda

1/2 tsp. salt

2 tblsp. canola oil

Grease a two quart casserole dish.

Mix all ingredients (included the juice or syrup from the fruit cocktail) in a medium bowl.

Pour into casserole dish.

Bake at 350 for 30-40 minutes