Fruit Cocktail Cake and Icing

12 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
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Fruit Cocktail Cake and Icing
As a young mother, I was given this recipe. It is truly wonderful—a moist, easy cake made with canned fruit cocktail, topped with brown sugar, pecans, and finished with a rich butter-milk icing.

Ingredients

12 servings
  • 1 1/2 cup sugar
  • 2 cups flour
  • 2 eggs
  • 1 large can fruit cocktail with liquid
  • 1 tsp vanilla
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1/2 cup pecans
  • Icing
  • 1 stick oleo, margarine or butter
  • 3/4 cup sugar
  • 1/2 can canned evaporated milk
  • 1/2 cup pecans

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease and flour a 9x13-inch sheet pan.
  2. Cake: In a large mixing bowl, mix the sugar, flour, eggs, vanilla, baking soda, salt, and the fruit cocktail with its liquid until well combined.
  3. Pour batter into the prepared sheet pan. Sprinkle the top evenly with brown sugar and 1/2 cup pecans.
  4. Bake at 350°F for 1 hour, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan.
  5. Icing: In a sauce pan, combine the margarine (or butter), 3/4 cup sugar, and evaporated milk. Bring to a boil and cook for 2 minutes, stirring constantly.
  6. Add the remaining 1/2 cup pecans and remove from heat. Let the icing cool slightly until it thickens to spreading consistency.
  7. Spread the warm icing over the cooled cake. Let set before serving.

Common Problems and Solutions

Q: Why is my cake dry?

A: Make sure to use the entire can of fruit cocktail including all the liquid—that's what makes this cake so moist. Don't overbake; check at 55 minutes with a toothpick.

Q: The icing won't thicken—what happened?

A: The icing needs to cool for 5-10 minutes after removing from heat. It will thicken as it cools. If you pour it immediately, it will be too runny and soak into the cake rather than creating a layer on top.

Tips and Techniques

Don’t drain the fruit cocktail—the syrup is essential for moisture. For best texture, spread the icing while it’s still slightly warm but thick enough to stay on top rather than soaking in completely.

Ingredient Substitutions

  • fruit cocktail: canned peaches or pears, diced
  • evaporated milk: heavy cream or half-and-half
  • pecans: walnuts or chopped almonds

Equipment Needed

  • 9x13-inch sheet pan
  • Large mixing bowl
  • Sauce pan
  • Whisk or wooden spoon

Historical Context

Fruit cocktail cakes became popular in the 1950s-60s when canned fruit was considered modern and convenient. This recipe represents the practical, pantry-based baking tradition that Southern home cooks perfected.