My mom made this plain brown cake with no frosting. Very plain. No frosting. It didn’t look very tasty but being the dutiful daughter I smiled and said “Boy Howdy” when she asked if I wanted to try it. Then I spied a leftover dish of fruit cocktail sitting next to it. Now we haven’t had fruit cocktail from a can since the seventies so I was becoming even more UNexcited to try it.
“It’s fruit cocktail cake,” she announced proudly.
“Mmmm,” I was able to produce enthusiastically.
Visions of fifth grade sitting in the basement cafeteria of Conley Hills Elementary School returned to me. I remembered the Friday fish, the Wednesday spaghetti, and most of all the made from scratch served with real butter rolls. There was also fruit cocktail splurped on our divided green polycarbonate rectangular trays, but we seldom ate it. The peeled green grapes stared at you liked eyeballs and then there were additional grapes dyed red as if we couldn’t tell they weren’t maraschino cherries. A brave imposter.
My fears were for naught. The cake was great. I will even go so far as to call it delicious. You couldn’t even tell there was fruit cocktail in it which is a bonus as far as I’m concerned.
Fruit Cocktail Cake
1 1/2 cups granulated sugar
1/2 cup oil
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 medium can fruit cocktail, undrained
1/2 cup brown sugar
Preheat oven to 350 degrees. Grease a 9 X 13 inch pan. In a mixing bowl, mix together the sugar and eggs. Add the oil. On low speed, beat in the flour, salt, and baking soda. Add the undrained can of fruit cocktail. Pour into prepared baking dish. Top with brown sugar. Bake for 30 minutes or until cake tests done.
Speaking of elementary school, I want to give a shout out to two long-time besties who came over for a golf cart ride. I made them do a little labor before we left. There’s no free rides around here.