Recipe: Fruit Cocktail Cake

This confection is, quite obviously, a beloved memory for many families. You can use fruit cocktail packed in either light or heavy syrup. Although the cake is quite sweet, variations of the recipe call for additional sugar in the cake, the brown sugar topping and the sauce. Feel free to add up to 1/2 cup more in each instance, depending on your sweet tooth and status with your dentist.

For the cake

2 eggs

1 (15- or 16-ounce) can fruit cocktail (undrained)

11/2 cups granulated sugar

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup packed light brown sugar

1/2 cup chopped pecans

For the sauce

½ cup (1 stick) butter

1/2 cup granulated sugar

1 (5-ounce) can evaporated milk

1 cup flaked coconut

1/2 cup chopped pecans

1 teaspoon vanilla extract

To prepare the cake: Preheat the oven to 350 degrees. Grease a 9-by-13-inch cake pan. In a mixing bowl, beat the eggs. Stir in the fruit cocktail with liquid and 11/2 cups granulated sugar. In a small bowl, combine the flour, baking soda and salt. Add to the egg mixture; mix well. Pour into the prepared pan. Smooth the top. Sprinkle with the brown sugar and 1/2 cup pecans. Bake for 30 to 40 minutes, until a toothpick inserted in the middle comes out clean.

When the cake is almost done or just out of the oven, prepare the sauce. In a medium saucepan, combine the butter, sugar and evaporated milk. Bring to a boil; boil for 2 minutes. Remove from the heat; stir in the coconut, pecans and vanilla. Pour evenly over the warm cake.

Per serving: 296 calories (percent of calories from fat, 36), 3 grams protein, 44 grams carbohydrates, 1 gram fiber, 12 grams fat (5 grams saturated), 40 milligrams cholesterol, 281 milligrams sodium.

Support real journalism. Support local journalism. Subscribe to The Atlanta Journal-Constitution today. See offers.

Your subscription to the Atlanta Journal-Constitution funds in-depth reporting and investigations that keep you informed. Thank you for supporting real journalism.