Fruit Cocktail Cake Recipe
Fruit Cocktail Cake Recipe
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Fruit Cocktail Cake Recipe
This delightful Fruit Cocktail Cake Recipe is a moist and flavorful dessert that combines the sweetness of canned fruit with a rich, buttery cake. Perfect for any occasion, this recipe is easy to prepare and sure to impress your guests. Whether you’re hosting a family gathering or simply looking to satisfy your sweet tooth, this fruit cocktail cake recipe is a crowd pleaser.
Description
The Fruit Cocktail Cake Recipe is a nostalgic dessert that brings together a medley of flavors and textures. It features a simple yet satisfying cake base that absorbs the juices from the fruit, resulting in a moist and delectable treat. This cake is often associated with potlucks and holiday gatherings, making it a staple in many households.
One of the best aspects of this recipe is its versatility. You can customize it by adding your favorite nuts or even a layer of frosting if you desire extra sweetness. The combination of canned fruit cocktail, usually made up of peaches, pears, cherries, and pineapple, adds a tropical flair that’s hard to resist.
Why You’ll Love This Recipe
- Easy to Make: With just a few simple ingredients and straightforward instructions, this cake is perfect for bakers of all skill levels.
- Perfect for Any Occasion: Whether it’s a birthday party, family reunion, or holiday celebration, this cake fits right in.
- Deliciously Moist: The combination of fruit and cake creates a unique texture that keeps the cake moist and flavorful for days.
- Great for Meal Prep: You can make this cake ahead of time, and it keeps well in the fridge, making it a perfect option for busy schedules.
Ingredients
- 1 can (15 oz) fruit cocktail, drained
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 cup chopped nuts (optional)
Instructions
- Preheat your oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking.
- Mix the wet ingredients: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine everything: Gradually add the dry mixture to the wet mixture, alternating with the buttermilk. Mix until just combined. Be careful not to overmix.
- Fold in the fruit: Gently fold in the drained fruit cocktail and nuts (if using) until evenly distributed throughout the batter.
- Bake the cake: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve it plain or top with whipped cream or frosting.
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Fruit Cocktail Cake Recipe
Ingredients
- 1 can 15 oz fruit cocktail, drained
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 cup chopped nuts optional
Instructions
- Preheat your oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking.
- Mix the wet ingredients: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine everything: Gradually add the dry mixture to the wet mixture, alternating with the buttermilk. Mix until just combined. Be careful not to overmix.
- Fold in the fruit: Gently fold in the drained fruit cocktail and nuts (if using) until evenly distributed throughout the batter.
- Bake the cake: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve it plain or top with whipped cream or frosting.
Notes
- Storage: This cake can be stored in an airtight container in the fridge for up to a week.
- Customization: Feel free to add other fruits or nuts to enhance the flavor and texture.
- Serving suggestion: This cake is delicious on its own but can also be served with a scoop of vanilla ice cream for a decadent treat.
