Fruit Cocktail Pound Cake Recipes

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SIMPLE TINNED FRUIT CAKE



Simple Tinned Fruit Cake image

This upside-down fruit salad cake is a quick and easy store cupboard standby with only three ingredients. Fun, frugal and tasty, it's also vegan and fat free.

Provided by Helen Best-Shaw

Categories     Baked Goods

Time 45m

Number Of Ingredients 3

410 g fruit salad/cocktail in juice
100 g caster sugar (I prefer golden)
185 g self raising flour

Steps:

  • Measure out the self-raising flour and sugar. Switch the oven to 170°C (fan)/340°F/Gas Mark 5 to heat up. The cake needs to go into a hot oven, so wait for it to reach the temperature before you start to mix the batter.
  • Grease a 8" x 6" cake tin with vegetable oil or cake release spray, and line the bottom with baking paper (greaseproof paper or baking parchment). Lightly oil the top of the paper.
  • Arrange the drained fruit in the cake tin.
  • Put the flour and sugar in a large mixing bowl and add the juice along with two tbsp cold water. Mix with a spoon or spatula to make a thick batter.
  • Spread the batter over the fruit. Then gently shake the cake pan from side to side to spread the batter out. Put in the oven immediately to bake for 35 minutes.
  • Test to see if the cake is cooked. When it's ready the top will be golden and springy to touch. A tooth pick pushed into the middle of the cake should come out clean. If not, return the cake to the oven for another 5 minutes before checking again.
  • Let the cake stand for 5 minutes to cool and firm up.
  • Put a wire cooling rack over the cake and carefully flip it over. Carefully remove the tin. Slowly and carefully peel off the parchment paper using a knife if any fruit gets stuck to it.

Nutrition Facts : Calories 178 kcal, Carbohydrate 41 g, Protein 3 g, Sodium 1 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving

FRUIT COCKTAIL CAKE



Fruit Cocktail Cake image

Very moist and fruity cake, no oil added, quick and easy. Especially delicious when served with whipped cream. Originally submitted to ThanksgivingRecipe.com.

Provided by Cyndi

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 16

Number Of Ingredients 7

1 cup all-purpose flour
1 cup white sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (16 ounce) can fruit cocktail
½ cup packed brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
  • Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 31.7 g, Cholesterol 11.6 mg, Fat 0.4 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 86.8 mg, Sugar 19.2 g

GRANDMA'S FRUIT COCKTAIL CAKE



Grandma's Fruit Cocktail Cake image

Serve this old-fashioned Fruit Cocktail Cake up for dessert or invite your friends for coffee! Made from scratch, NO box mix needed!

Provided by Kathleen

Categories     Dessert

Time 1h

Number Of Ingredients 16

1 1/2 cups sugar
2 cups all-purpose flour
2 large eggs (lightly beaten)
2 teaspoons vanilla
2 teaspoons baking soda
3/4 teaspoon salt
1 can (16-ounce) fruit cocktail with syrup (undrained)
1/2 cup butter
1/2 cup brown sugar (firmly packed)
1 cup sugar
1 cup evaporated milk
1 teaspoon vanilla
1 1/2 cups sweetened shredded coconut
3/4 cup pecans (chopped)
Reddi Wip
maraschino cherries

Steps:

  • Adjust an oven rack to medium position. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
  • In a large mixing bowl, stir together all cake ingredients until well combined. Pour into prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Meanwhile, make the topping by combining all the ingredients in a saucepan and bring to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes. Pour over hot cake and smooth evenly with an offset spatula.
  • Top individual slices of cake with a dollop of Reddi Wip and Maraschino cherries.

Nutrition Facts : Calories 502 kcal, Carbohydrate 79 g, Protein 6 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 62 mg, Sodium 466 mg, Fiber 2 g, Sugar 61 g, ServingSize 1 slice

FRUIT COCKTAIL CAKE



Fruit Cocktail Cake image

This is my son's favorite cake, and when he asks for it for his special birthday cake, he usually gets it! It's easy to make, and a good dessert to take to potlucks or social functions. There's always someone who wants the recipe, and I'm more than happy to oblige.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 19

CAKE:
1-1/2 cups sugar
2 cups all-purpose flour
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
2 teaspoons baking soda
3/4 teaspoon salt
1 can (16 ounces) fruit cocktail with syrup
TOPPING:
1/2 cup packed brown sugar
1/2 cup sweetened shredded coconut
SAUCE:
1/4 cup evaporated milk
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup butter, cubed
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine all cake ingredients; mix well. Pour into a 13x9-in. pan and sprinkle with topping ingredients. Bake at 350° for 35-40 minutes. Meanwhile, combine all sauce ingredients in a medium saucepan and bring to a boil. When cake is done and still warm, pour sauce over cake. Cool to room temperature.

Nutrition Facts : Calories 353 calories, Fat 12g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 382mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.

FRUIT COCKTAIL CAKE



Fruit Cocktail Cake image

I adopted this delicious cake recipe from the RecipeZaar account in February 2005. The only changes I made were to add some vanilla and cut back the baking time. Be sure to top it with Recipe #7062, another of my adopted recipes.

Provided by GrandmaIsCooking

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

2 cups unbleached flour
1 1/2 cups sugar
2 teaspoons baking soda
1/8 teaspoon salt
2 large eggs
1 (15 ounce) can fruit cocktail, undrained
1 teaspoon vanilla extract

Steps:

  • In a large bowl, stir together flour, sugar, baking soda and salt.
  • Add eggs, fruit cocktail and vanilla and mix all ingredients well (by hand--do not use electric mixer); batter will seem very thick at first (if you use good fruit cocktail that has mostly fruit, not all juice), but this is the way it should be (the juice in the fruit cocktail is the only liquid in this recipe except, of course, the eggs).
  • Pour into a greased 9 inch x 13 inch pan.
  • Bake at 350°F for about 30 minutes or until toothpick inserted near center comes out clean.
  • This cake is best with Fruit Cocktail Cake Icing #7062.

Nutrition Facts : Calories 206.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 35.2, Sodium 248.2, Carbohydrate 46.3, Fiber 0.9, Sugar 30.1, Protein 3.3

FRUIT COCKTAIL POUND CAKE



Fruit Cocktail Pound Cake image

This is my recipe It resembles a butter pound cake except it has fruit. A light and moist pound cake, it melts in your mouth. Serve with whipped cream or ice cream...YUM!

Provided by damesangrita

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 cups all-purpose white flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup white sugar
2 eggs
1/2 cup of softened butter or 1/2 cup margarine
1 1/2 teaspoons vanilla extract or 1 1/2 teaspoons amaretto liqueur
1/2 cup milk
1/2 cup fruit cocktail, juice from the can
1 (28 ounce) can fruit cocktail in heavy syrup, drained (collect the juice to add to milk)
icing sugar, to garnish cake

Steps:

  • Preheat oven to 350°F.
  • In a large mixing bowl cream together the softened margarine and the sugar,.
  • Mix well till creamy smooth. Add one egg at a time and beat after each addition.
  • In a measuring glass combine the milk, the fruit cocktail juice and the vanilla extract (or amaretto liqueur).
  • In a separate mixing bowl sift the flour, baking powder and salt together.
  • Add 1/4 of the flour mix to the creamy butter mixture alternately with a little of the liquid; mix well after each addition. Keep doing this till there is no more flour or liquid left. Your cake batter should be rich and smooth/ If needed, add a tablespoon or more milk or juice--not too much, you don't want your cake watery.
  • Fold in the drained fruit cocktail to your batter and mix well till all fruit is coated and not floating on top of batter.
  • Pour the batter into two well greased and lightly floured loaf pans or a bundt cake pan.
  • If using non-stick pans then just spray with a little oil spray.
  • Bake for 40 to 50 minutes for loaf pans or till lightly golden brown and insert toothpick comes out clean. If baking in bundt pan, it should be about the same time.
  • Remove cake from oven and let sit on cake rack. Remove cake from pans and place on serving dish.
  • Put icing sugar in sieve and tap side of sieve to get a light dusting all over top of cake.
  • Serve cake slices with whipped cream or ice cream, makes a yummy light dessert.
  • Note: you can do a summer berry cake by adding fresh fruit like blueberries, raspberries, strawberries, diced peaches, pears, and or nectarines.
  • When making the fresh berry cake use either 1/2 cup of fruit cocktail juice + 1/cup milk OR use 1 cup of milk, but if your replacing the juice with the whole cup of milk you will need to add 1/3 cup more sugar.

Nutrition Facts : Calories 248.7, Fat 10.9, SaturatedFat 6.5, Cholesterol 68.4, Sodium 154.1, Carbohydrate 33.3, Fiber 1.1, Sugar 13.2, Protein 4.5

FRUIT COCKTAIL CAKE VII



Fruit Cocktail Cake VII image

This cake is very moist. It's one of my husband's favorites.

Provided by MARY ANN PUTMAN

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 10

2 eggs
1 ½ cups white sugar
1 (15.25 ounce) can fruit cocktail with juice
1 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
1 cup white sugar
½ cup butter
⅔ cup evaporated milk
1 cup flaked coconut
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, and baking soda; set aside.
  • In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.
  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Prick the top with a fork and spread on topping while still hot.
  • To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.

Nutrition Facts : Calories 371.6 calories, Carbohydrate 64.5 g, Cholesterol 55.4 mg, Fat 11.5 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 7.4 g, Sodium 257.7 mg, Sugar 49.3 g

FRUIT COCKTAIL POUND CAKE



Fruit Cocktail Pound Cake image

Make and share this Fruit Cocktail Pound Cake recipe from Food.com.

Provided by Renee Ferraz

Categories     Dessert

Time 1h10m

Yield 2 loaves

Number Of Ingredients 9

1 (8 ounce) package cream cheese, room temperature
1 cup margarine, room temperature
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 (17 ounce) can fruit cocktail, drained
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 325 degrees.
  • Line 2 9x5x3-inch loaf pans with heavy foil, leaving 1/2-inch collar.
  • Coat generously with margarine.
  • Combine first 4 ingredients in a large bowl and blend well.
  • Add eggs one at a time, beating thoroughly after each addition.
  • Alternately add flour and baking powder, mixing well.
  • Fold in fruit cocktail and nuts.
  • Divide between pans.
  • Bake until tester comes out dry, about 1 hour.
  • Let cool 5- 10 mins before removing from pans.
  • Cool completely on rack.

Nutrition Facts : Calories 2786.7, Fat 160.9, SaturatedFat 45.8, Cholesterol 547.7, Sodium 1829.9, Carbohydrate 303.6, Fiber 8.2, Sugar 186.2, Protein 42.1

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