Sixties Fruit Cocktail Cake

From Fashionable Food by Sylvia Lovegren.

Makes 1 cake

This is very rich and sweet, almost more of a pudding than a cake. It first appeared in the Fifties, but was still popular a decade later. My husband, who is not usually a dessert eater , said that it is "extremely good!".

• 1 cup all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, beaten until light
• 2 cups fruit cocktail with juice
• 1 teaspoon vanilla extract
• 1 cup firmly packed brown sugar
• 1/4 cup (1/2 stick) butter
• 1/2 cup walnuts or pecans, chopped

Preheat the oven to 350 degrees F. Sift the first four ingredients into a large bowl. Add the egg, fruit cocktail, and vanilla and mix well. Pour into an 8 x 12-inch buttered and floured cake pan. Mix the brown sugar, butter and walnuts together, then sprinkle over the top of the cake batter. Bake until the cake starts to pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Cool. Serve from the pan.

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