Fruit Cocktail “Cake” (Mom 1953)

My Mom’s Betty Crocker Cookbook published in 1939

I told you I would be blogging some Retro Recipes.  (Watch for Geri’s Baked Beans soon).  And here is one of our old favorites.  It’s called Fruit cocktail pudding, but it’s more like a little cake.  So delish, and great served simply with a dollop of whipped cream.  As a kid I used to love to put the “top of the milk” on it.  That was the milk we got delivered which often separated, and the cream would be separate from the milk.  Thus the old saying, “Cream always rises to the top”, that I always told my kids about their character and behavior.   Anyway, here goes:


1 15 1/2 oz. can Fruit cocktail (yes, they still make it–but you could also use 2 of  the little packs of fruit they make now:  peach, pear, or a mix of one of each) I don’t DRAIN.

Some of the ones I use.  Don’t be afraid to use unusual ones! (use two)

Sift together:

1 1/4 cups flour

1 cup sugar

1 tsp. soda

1/4 tsp. salt

1 egg, beaten

Mix egg into fruit, then add all dry ingredients.  Pour into greased baking dish (8 or 9″).

Sprinkle over the top, 1/2 cup brown sugar mixed with 1/2 cup pecans or your fave nut

Bake about 1 hour at 300 degrees.

Serve with whipped cream.

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